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)
1/2 cup mayonnaise or Mexican crema (optional for garnish)
1/2 cup crumbled queso fresco, cotija, or mild feta cheese (optional for garnish)
Dried ground chile piquín (optional for garnish)
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.
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.
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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The Mexican way to wildly dress simply cooked corn drives me wild:
Crunchy sweet corn on a stick, brushed with butter and mayo, coated in tangy and salty crumbled queso fresco, sprinkled with chile powder, typically chile piquín, coarse salt and a liberal squeeze of lime juice…
It doesn’t matter if I am hungry. The mere site of a street food corn stand makes me stop dead in my tracks and zoom over for one. Like a wild woman. I need one. Well, the truth is one is not enough, ever.
In Mexico you find corn stands all over, in little towns and big cities. Locals know what day of the week and at what times they show up. If you are not from there, it takes a while to figure it out.
Continue reading Go Wild, Munch On Your Crazy Corn!