One of the most interesting things I ate last year was the Esquites at Californios. It consists of some butter poached lobster and corn kernels sprinkled with mexican spices and then covered with a warm corn mousse on top. I loved the flavour profile of the dish with the contrasts between the sweet mousse and the spiced corn/lobster at the bottom. Nithya and I liked it so much that we decided to make our own version below.
Ingredients (serves 6-8)
- 1 cups Corn (for cream)
- 2 cups Half and Half
- 1/2 cup Corn (for roasting)
- 200g Chorizo
- 1-2 limes
- Chilli powder to taste
- Salt to taste
- Butter
Required Equipment
- Blender
- Sieve
- Whipping Siphon
Steps
- We will start by making the corn cream.