This dish is traditionally made with fresh epazote. Since epazote may be difficult to find outside Hispanic communities, cilantro may be substituted. The flavor of cilantro is wonderful: not the same as epazote, but very good.
Makes 8 servings
¼ cup unsalted butter
1½ cups chopped yellow onions
8 cups frozen sweet corn kernels
1 tablespoon minced seeded jalapeño
1 cup finely chopped fresh cilantro leaves, or ½ cup chopped fresh epazote leaves
1 teaspoon garlic powder
¾ teaspoon salt
In a medium skillet over medium heat, melt the butter.
Add the onions and cook for 3 to 4 minutes, until the onion is soft and translucent.
Stir in the corn, jalapeño, cilantro or epazote, garlic powder, and salt.
Reduce the heat to low and cook for about 10 minutes, then serve.