Corn with Epazote and Poblano Chiles
Corn with Epazote and Poblano Chiles
Elote con Epazote y Chiles PoblanosEpazote, a native Mexican herb that's now cultivated, is now more available in the United States. Try its intriguing taste in this easy corn dish and serve it with saucy meats or enchiladas. If you can't find fresh epazote, look for dried epazote in Mexican grocery stores, or in some supermarkets in Latin-American neighborhoods.
Ingrediënten
Makes 4 servings
- 4 large ears fresh corn shucked
- 2 tablespoons unsalted butter
- ¼ cup finely chopped white onion
- 2 tablespoons finely chopped fresh epazote leaves or 1 tablespoon dried epazote
- 1 fresh poblano chile seeded and finely chopped
- ¼ teaspoon salt or to taste
- Freshly ground pepper to taste
Instructies
- Bring a large pot of water to a boil.
- Drop in the ears of corn and simmer until barely tender, about 3 minutes.
- Drain and cool under running water.
- Cut off the corn kernels.
- Discard the cobs.
- Put the kernels in a bowl.
- Melt the butter in a skillet over medium heat and cook the onion, epazote, and poblano, stirring, until the onion softens, 3 to 4 minutes.
- Add the reserved corn, salt, and pepper.
- Heat through completely.
Notes / Tips / Wine Advice:
Serve hot.
