Esquites

(Butter-roasted fresh corn with poblano chiles and chile de árbol)

Serves 4

INGREDIENTS

4 tablespoons unsalted butter or extra-virgin olive oil

1 medium chile poblano, stemmed, seeded and chopped

¼ medium white onion, chopped

2 garlic cloves, finely grated

4 chiles de árbol, stems and seeds intact (it won’t be too hot, I promise)

4 cups fresh corn kernels (4 large ears)

3 fresh epazote sprigs or a combination of fresh parsley, oregano and/or mint sprigs

1¼ teaspoons Morton kosher salt

1/3 cup crema, crème fraîche or sour cream

1/3 cup queso fresco or cotija, crumbled

To serve: Mayonnaise, crushed chiles de árbol, lime wedges, chopped cilantro

DIRECTIONS

In a large skillet over medium-high heat, melt the butter. Cook the chile poblano, onion, garlic and chiles de árbol, tossing occasionally, until the onion is tender and just beginning to brown, for 6 to 8 minutes.

Add the corn, epazote and salt and cook, tossing occasionally, until the corn is cooked through and just beginning to brown, for 6 to 8 minutes.

Serve the esquites warm with a drizzle of crema and a sprinkle of queso fresco and other desired toppings.

— From “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” by Rick Martínez (Clarkson Potter, $35)