Esquites Con Patitas

Clean the patitas (pork feet) and set aside.

Remove the husks and silk from the corn.

In a pot, add butter and a splash of oil to prevent burning.

Chop the onion and add it to the pot, sauté until translucent.

Chop the manzano chili, removing the seeds, and add it to the pot.

Add the corn to the pot and stir well.

Season with salt, about half a teaspoon, and add water as needed.

Chop the epazote and add it to the mixture, or add whole sprigs if preferred.

Cook until everything is well combined and flavors meld.

Equipment Needed

Spice Level:

Dietary

Allergens