Cut the kernels from 6 ears of corn. Cut the remaining 2 ears into four pieces each.

In a large pot, bring 6 cups of water (about 1.4 liters) to a boil over high heat. Add the corn pieces, the corn kernels, 1 teaspoon of salt, and 1 sprig of epazote. Boil for 20 minutes.

While the soup is cooking, use a mortar and pestle to grind the 2 serrano chiles, the other sprig of epazote, and the remaining teaspoon of salt into a paste.

Once the soup is cooked, serve and add a little of the chile paste to taste.