SOURCE: GEORGE LANG. THE CUISINES OF HUNGARY.
Ingredients
6 small corn ears
2 tablespoons/28 grams unsalted sweet butter
3 tablespoons/45 mL peanut OR safflower oil
1 1/2 teaspoons/9 grams salt
1 Serrano chile pepper, finely chopped
3 tablespoons/10 grams chopped epazote leaves, preferably picked fresh on the same day for best results
Specific Equipment
Sharp knife
Wide-bottomed skillet equipped with a lid
Serves 6
Instructions
1. Remove and discard the husks and tassles of each corn ear. Cut each corn ears into 1 1/2-inch-/3.8-cm-thick rounds.
2. Heat the butter and oil on a wide-bottomed skillet set over medium heat. Lay over the corn, kernel-side down, making sure all of them will fit in one layer. Season with salt and Serrano chile.
3. Cover the skillet with its lid and cook the corn for 7 to 8 minutes, shaking the skillet frequently, or until the kernels have softened and slightly browned. Uncover the skillet and turn each corn slice over the other side. Cover the skillet again with its lid and cook the corn for another 7 to 8 minutes, shaking the skillet frequently, or until the kernels have softened and slightly browned.
4. Stir in the epazote leaves and cook for 3 minutes or until set. Remove the skillet from heat and serve immediately.