![](https://www.northgatemarket.com/wp-content/uploads/2023/09/NGM_MAIZ_2023_166-e1694764853645-768x947.jpg)
1. Heat a cast iron skillet on a grill over high heat. Add butter and cook chorizo until golden brown.
2. Add onion, epazote, árbol chile, and white corn kernels, and sauté for 5 minutes. Pour in chicken broth and season with salt. Cook until reduced by half.
3. Add Chiapas and Oaxaca cheese and heat until melted.
4. Garnish with epazote, piquín chile powder, sour cream and lime juice.