Corn Esquite Canapé with Grilled Prawns & Avo Crema
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 8-10
Description
Turn this Mexican street-food fave into a stunning party canapé. Creamy avo and vibrant corn esquite topped off with a grilled prawn. Divine with Graham Beck Ultra Brut.
Ingredients
Avo Crema
1 large avo, peeled and pitted
2 Tbsp (30 ml) crème fraîche
juice of 1 lime
salt and pepper
Corn Esquite
olive oil
3 corn cobs, peeled
100 g feta cheese, finely crumbled
1 spring onion, finely sliced (green part only)
2 Tbsp (30 ml) finely chopped fresh coriander
1 pickled jalapeño, deseeded and finely chopped
1 garlic clove, finely chopped/microplaned
1–2 tsp (5–10 ml) smoked paprika
2 Tbsp (30 ml) mayonnaise
zest and juice of 1 lime
salt and pepper
Prawns
olive oil
salt and pepper
400 g deshelled, cleaned prawns
a squeeze of lemon juice.
micro herbs to garnish
Instructions
Avo Crema
Place the avo, crème fraîche and lime juice into a blender and blitz until smooth. Season to taste, then cover with plastic wrap and place into the fridge.
Corn Esquite
Drizzle the corn cobs with a little olive oil then braai or grill on a griddle pan over high heat to char. When the corn cobs are charred on all sides, remove from the heat and allow to cool. Slice the corn off the cobs and place into a mixing bowl. Add all the rest of the ingredients and mix well to combine. Season to taste, then set aside.
Prawns
Set a griddle pan or cast iron pan over high heat. Drizzle the prawns with a little olive oil and season with salt and pepper. Grill or fry the prawns for 2 minutes per side to char and cook through, then remove from the heat. Give the prawns a squeeze of lemon juice and set aside.
To Assemble
Pipe or spoon a small amount of avo crema into serving glasses, then top with a tablespoon or two of corn esquite. Add 1-2 prawns to each glass on top then garnish with micro herbs. Serve as canapés or as a starter to a festive meal.
