Esquites con Tuétano

Preheat your oven to 200°C. Place the beef bone marrow pieces on a baking sheet, cut side up. Roast for 15-20 minutes, or until the marrow is tender and slightly rendered. Carefully remove from the oven and set aside.

If using fresh corn, carefully remove the corn kernels from the cobs. In a large cast-iron skillet or comal, heat over medium-high heat. Add the corn kernels and dry-roast, stirring occasionally, until they are lightly charred in spots, about 8-10 minutes. Transfer the charred corn kernels to a bowl.

Finely dice the white onion and chile serrano. Mince the garlic.