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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
  • 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

To Prepare

  • 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.