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Esquites con Camarón

Servings 4 cups
Prep Time 10 mins
Cook Time 15 mins


  • 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
  • cups hot water
  • 2 epazote leaves fresh or dried. Optional.


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.


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.
Course: Appetizer
Cuisine: Mexican
Keyword: corn, esquites, street food, mexican food