30 ml freshly rendered pork lard or bacon dripping
450 g fresh corn kernels, cut straight from the cob (roughly 4 large ears)
1 fresh serrano, habañero or jalapeño chilli, finely chopped
40 g chopped epazote leaves (may substitute coriander)
½ tsp salt
45 g crumbled Mexican queso fresco (may substitute fresh cheeses like feta or goat cheese)
lime wedges for garnish
In a large (25 cm) frying pan over medium-high heat, melt the lard or dripping until it begins to smoke. Add the corn and chili and sauté, stirring regularly, until both are richly browned, about 5 minutes. Add the epazote, stirring to combine.
Scrape the corn into a serving bowl, season with salt and crumble the cheese on top; serve. Garnish with lime wedges.
Sweet corn, which is picked before the sugars convert to starch, plays a starring role in creamy casseroles and summer salads. It’s delicious right off the cob, too, with salt and a pat of butter.
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