Slice up the cabbage, finely chop the jalapeño and the
epazote, grind some fresh pepper and salt
on top, add a dollop of mayonnaise (we used Hellman's but if you are more ambitious that we are, make fresh) and a drizzle of white vinegar.
Elote is made by boiling or grilling corn
on the cob, sometimes with the Mexican herb
epazote, slathering it with butter and mayonnaise then rolling it in cheese like Cotija or Parmesan and sprinkling it with chile powder and a squeeze of lime.