CORN WITH EPAZOTE AND POBLANO CHILES

Corn with Epazote and Poblano Chiles image

Number Of Ingredients 7

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4 ears fresh large corn, shucked
2 tablespoons unsalted butter
1/4 cup finely chopped white onion
2 tablespoons , finely chopped fresh epazote, leaves, or 1 tablepsoon dried epazote
1 , fresh poblano chile kimmy, , seeded and finely chopped
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Steps:

1. 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. 2. 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. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves