WHY THIS RECIPE WORKS? Esquites, a sautéed corn dish sold by street vendors in Mexico City, gets its unique flavor from fresh epazote, which has a savory, citrusy flavor. If you can’t find fresh epazote, substitute a combination of 2 tablespoons minced fresh cilantro and 1 tablespoon minced fresh oregano.
SERVES: 4 to 6
INGREDIENTS:
- 4 tablespoons unsalted butter
- 6 ears corn, kernels cut from cobs (5 cups)
- 1 serrano chile, stemmed, seeded, and minced
- Salt and pepper
- 3 tablespoons chopped fresh epazote
INSTRUCTIONS:
- Melt butter in a 12-inch nonstick skillet over medium-high heat.
- Add corn, serrano chile, and ½ teaspoon salt to the skillet.
- Cook the mixture, stirring occasionally, until the corn is lightly browned, for about 10 to 15 minutes.
- Remove the skillet from heat and stir in the chopped fresh epazote.
- Season with salt and pepper to taste. Serve
