Esquites
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:22pm

Ingredients




cup Unsalted butter
2 teaspoons Lard
1 lrg White onion finely chopped
4 Serrano chiles stemmed, seeded, and finely chopped
10 Corn ears, kernels cut off
(or 5 cups frozen corn, thawed)
3 tablespoons Dried epazote
(or 6 to 8 sprigs fresh epazote coarsely chopped)
cup Water
teaspoon Salt
2 tablespoons Finely-chopped epazote or cilantro for garnish

Preparation

1 In a large heavy saucepan, heat the butter and lard over medium heat. Saute the onion for 3 to 4 minutes, or until softened. Add the chiles and cook for 2 minutes more, stirring occasionally. Stir in the corn kernels, epazote, water, and salt. Reduce the heat to low, cover and cook for about 10 minutes, or until the corn is tender. Serve warm, sprinkled with the fresh epazote. 2 This recipe yields 6 servings.