n a large heavy saucepan, heat the butter and lard over medium heat. Sauté the onion for 3 to 4 minutes, or until softened. Add the chiles and cook for 2 minutes more, stirring occasionally. Stir in the corn kernels, epazote, water, and salt. Reduce the heat to low, cover and cook for about 10 minutes, or until the corn is tender. Serve warm, sprinkled with thefresh epazote.
A Mexican favorite of street vendors. Esquites refers to fresh kernels of field corn or sweet corn. Sometimes the kernels are fried and flavored and other times not. In the purest form corn is sautéed lightly with butter or lard and seasoned with epazote.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France