- 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.