Heat butter in a saucepan over medium heat. Add minced garlic and begin to brown. Add chopped epazote to pan, then add the corn and toss. When heated through, remove from pan into a mixing bowl. Add habanero mayo, chopped cilantro, salt, lime juice and chili powder. Mix thoroughly.
Plate it up! (For Oaxacan street food moments, plate onto the cleaned husks!) Top with cotija, seasoned crickets and “duros”. Garnish with lime wedges.