Elote Blanco with Verdolagas, Lime Juice and Chiles

Ingredients

• 2 ears of corn, kernels sliced off
• 1 (or more) tablespoon butter
• 1 chile (Serrano or Anaheim), seeded and chopped
• 1 cup coarsely chopped verdolagas
• 1/4 cup chipotle goat cheese, or crumbled queso fresco
• 1 tablespoon fresh lime juice
• Hot chile powder to taste (no need for it is you use chipotle goat
• cheese)
• Salt

Directions

Combine corn, butter, chiles and 1/2 cup water in a sauce pan. Simmer until tender, 10–15 minutes.

Stir in cheese, chile powder, lime juice, verdolagas, and salt to taste.

Submitted by Philippe Waterinckx, Tucson CSA