This recipe is for a classic version of this corn dish. The esquites (fresh corn kernels) are pan fried with chiles, onion and epazote. Sprinkle the epazote on right before serving to preserve the color and flavor.
It is traditional to use lard but you can use vegetable shortening if you prefer; but it's not as flavorful.
In 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 the