Esquites with Crab, photo by Santiago Gomez de la FuentePhoto by Santiago Gomez de la Fuente
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4 servings
A delicious Mexican antojo (indulgent snack) paired with delicious crab for an added protein kick.

This esquires with crab recipe is inspired by traditional Mexican street food loved by both children and adults, esquites.

Esquite is basically a delicious corn salad made with off-the-cob corn from elotes.

In this recipe, I combine esquites with crab to add a little protein into the mix.

Ingredients

  • 4 cups corn kernels fresh
  • 2 cups fresh crab meat canned
  • 4 tablespoons unsalted butter
  • 2 serrano peppers diced (about 2 tablespoons)
  • 8 leaves epazote
  • 1 teaspoon salt
  • 4 tablespoons Mayonnaise
  • 2 teaspoons cayenne pepper
  • 4 tablespoons queso fresco crumbled
  • 2 limes cut into wedges

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Directions

  1. Heat butter in a medium pan. Add diced serrano pepper and sauté for 2 minutes.
  2. Add corn kernels, crab epazote and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir mayonnaise in. Move to a serving bowl.
  3. Serve individually in tall glasses and sprinkle some cayenne pepper, queso fresco and lime juice as garnish.
  4. Serve immediately and enjoy!
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