Ingredients
2
tablespoons butter or margarine
3
serrano chiles, seeded, finely chopped
1/2
cup finely chopped onion
2
teaspoons finely chopped garlic
1
bag (12 oz) frozen corn, thawed
1
cup water
1/4
cup chopped fresh cilantro or 3 tablespoons dried epazote or 1 tablespoon fresh epazote
1/2
teaspoon salt
2
tablespoons fresh cilantro leaves
2
to 3 teaspoons fresh lime juice
Preparation
In 2-quart saucepan, heat butter over medium heat until melted. Stir in chiles, onion and garlic; cook and stir until onion is transparent.
Stir in corn, water, epazote and salt. Cover and cook over low heat until corn is tender; drain. Serve hot with cilantro and lime juice.
