Esquites
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| 2 | teaspoons | Lard |
| 1 | large | White onion, finely chopped |
| 4 | Serrano chiles, stemmed, | |
| Seeded, and finely chopped | ||
| 10 | Ears corn, kernels cut off, | |
| Or 5 cups frozen corn, | ||
| Thawed | ||
| 3 | tablespoons | Dried epazote or 6 to 8 |
| Sprigs fresh epazote, | ||
| Coarsely | ||
| Chopped | ||
| ¾ | cup | Water |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Finely chopped epazote or |
| Cilantro, for garnish | ||
Directions
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.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6206