Remove the husks and silk from the corn ears. Using a sharp knife, cut the kernels from the cobs; set aside.
In a large saucepan, heat the oil, then sauté the onion and jalapeño peppers until translucent. Add the salt and corn kernels, then sauté for 3 minutes or until the corn is soft. Add ¼ cup of water, then bring to a boil. Reduce the heat to a gentle simmer; add the epazote sprigs and cook until the corn is very tender, for 10-15 minutes. Remove the epazote sprigs.
Serve in small bowls garnished with FUD Crema Dip. Sprinkle crumbled FUD Fresco Cheese and the chile piquín powder on top. Serve with limes on the side.