Esquites de Camarón
Esquites or Vasos de Elote, like the way we call them in Ensenada, the place where I am from, are my favourite street food since forever.
This delicious, creamy antojito is something that you must need to try.
Karla X
Esquites con Camarón
Ingredients
- 440 g white corn kernels or sweet corn. Cooked.
- 150 g cooked prawns peeled, cleaned and chop.
- 25 g butter slightly salted
- ¼ cup mayonnaise full fat
- ½ cup grated Wensleydale cheese
- ½ tsp salt
- 2 tbsp chilli powder
- 2 limes
- 1½ cups hot water
- 2 epazote leaves fresh or dried. Optional.
Instructions
To make the Esquites
- Open the corn tin and remove some of the water they come in.
- Heat a saucepan and add the butter. Once the butter has melted. Add the corn kernels and mix.
- After a minute add the hot water, salt, mayonaisse, epazote and 1 tbsp of cheese. Put the lid on and cook at low heat for 5 min, making sure it does not over heat. Check them from time to time.
- After 5 minutes add the cooked prawns and continue cooking until the prawns are hot.
- Once the corn and prawn are hot, serve them in individual glasses. There is enough for 4 small glasses or small bowls.
- Serve some kernels and prawns with some of the juice. Add some toppings: cheese, chilli powder, more mayo (optional), lime juice.
- Eat like if you were eating a soup. They are delicious.
Notes
It is difficult to find white corn in the UK, so it is ok if you use sweet corn instead.
You can buy the cobs and cook them and then remove the kernels or you can use frozen sweetcorn as well.
