Mama Maggie's Kitchen

0 In a large pot, add the Rumba Meats Beef Marrow Bones, 1 sprig epazote, garlic cloves, and ½ onion.
1 Add water, pepper, bouillon, and oregano.
2 Cover and cook for 20 minutes.
3 In a separate pot, add butter, ½ diced onion, and chopped epazote.
4 Cook for 1 minute or until onion is translucent, stirring frequently.
5 Add corn kernels.
6 Cook for 2 minutes, stirring frequently.
7 Ladle about 2 cups of the beef marrow broth into the pot with the corn mixture.
8 Do not make the corn mixture too soupy. It should be more chunky.
9 Add the cooked beef marrow bones.
10 Cook uncovered for 10 minutes.
11 After 5 minutes, if it needs more liquid, add more beef bone broth.
12 Taste for salt.
13 Add salt if needed.
14 To assemble:
15 In a cup, add a few tablespoons of corn, mayo, lime juice, chile powder, and bone marrow.
16 Repeat depending on the depth of the cup.
17 Garnish with a beef bone marrow.
18 Enjoy!