Instructions: In a large heavy saucepan, heat the butter and lard over medium heat. Saute the onion for 3 to 4 minutes, or until softened. Add the chiles and cook for 2 minutes more, stirring occasionally. Stir in the corn kernels, epazote, water, and salt. Reduce the heat to low, cover and cook for about 10 minutes, or until the corn is tender. Serve warm, sprinkled with the fresh epazote.

This recipe yields 6 servings.

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