Get this quick and easy Mexican snack recipe by Pati Jinich from Pati's Mexican Table.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • 2 tablespoons unsalted Butter
  • 1 tablespoon Safflower or Corn oil
  • 1 Serrano or Jalapeño chile, or more to taste, chopped, seeding optional
  • 8 cups fresh Corn kernels, from about 12 ears of corn
  • 2 cups Water
  • 2 tablespoons chopped fresh Epazote leaves, or 1 teaspoon dried (may substitute cilantro, which gives a different flavor, but it also works!)
  • 1 teaspoon Kosher or coarse sea salt, or more to taste
  • 2 Limes, quartered (optional for garnish)
  • ½ cup Mayonnaise or Mexican crema (optional for garnish)
  • ½ cup crumbled Queso fresco, cotija, or mild feta cheese (optional for garnish)
  • Dried ground Chile piquín (optional for garnish)
  1. Heat the butter together with the oil in a large saucepan or casserole over medium-high heat. Once the butter has melted and is bubbling, add the chopped chile and cook for a minute, stirring frequently, until softened
  2. Incorporate the corn and cook for a couple more minutes. Pour the water over the corn mix, add the chopped fresh or dried epazote (or cilantro) and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 12 to 14 minutes, until the corn is completely cooked. Turn off the heat. You may leave the corn in the pot for a couple hours
  3. Serve the corn in cups or small bowls. Let your guests add fresh lime juice, mayonnaise or Mexican crema, crumbled cheese, powdered chile piquín, and salt to their liking

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