Esquites

Categories: None

Serves: 1 Servings

Ingredients:

1/4 c Unsalted butter
2 ts Lard
1 lg 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 tb Dried epazote or 6 to 8
-sprigs fresh epazote;
-coarsely
Chopped
3/4 c Water
1/2 ts Salt
2 tb Finely chopped epazote or
-cilantro; for garnish

Instructions:
TOO HOT TAMALES SHOW #TH6206

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

Posted to recipelu-digest by molony on Mar 09, 1998

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