INGREDIENTS

3 Tbsp. Unsalted Butter  
5 oz.  Onion , diced 
2 1/2 oz.  Garlic , peeled, minced 
5 oz.  Poblano , roasted, seeded, fine dice 
25 oz. Huitlacoche   
1 Tbsp. Dried Epazote  
1 1/4 lbs.  Corn Kernels , roasted 
5 oz. Red Bell Peppers , fine dice 

DIRECTIONS

1.) In a large sauté pan, over medium heat add butter, onion, and garlic. Cook until fragrant and translucent.

2.) Add remaining ingredients and cook until heated through. Stir often. Hold hot for service.