Ease of preparation rating: Easy.
Yield: 6 servings.
Ingredients:
3 tablespoons (45 ml) olive oil
2 white onions, finely chopped
1 serrano chili, seeded and chopped
4 cloves garlic, minced
6 ears corn, husked
2 bay leaves
1 tablespoon (15 ml) epazote
4 sprigs oregano, leaves and stems separated
4 sprigs cilantro, leaves and stems separated
4 cups (950 ml) chicken stock
3 tablespoons (45 ml) butter
1 lime, juice
6 tablespoons (90 ml) mayonnaise, to garnish
6 tablespoons (90 ml) Cotija cheese, to garnish
Chopped cilantro, to garnish
Salt and pepper
Method:
Heat olive oil in a large deep skillet over medium-high heat.
Add onions, serrano chili and garlic, cook for four to five minutes, or until the onions start to soften.
Remove the corn kernels from the cobs, reserving one cob.
Add corn kernels to the hot skillet along with the reserved cob, bay leaves, epazote, oregano leaves, cilantro leaves, and chicken stock.
Using butcher twine, tie together oregano and cilantro stems and add them to the skillet.
Bring mixture to a simmer and cook for thirty-five to forty-five minutes, or until chicken stock reduces by one third and corn kernels are tender.
Remove from heat and stir in butter and lime juice, season with salt and pepper.
Serve warm, garnished with mayonnaise, Cotija cheese, and chopped cilantro.
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