In a pan put corns with 3 litter of watter. Add sugar and juice of 1 lemons. Boil for around 10'.
Put butter in a pan and melted in low temperature. Add salt, pepper and the rest of the lemon juice. Mix well.
Drain corn and clean well taking off the leaves. Put butter sauce over corn and serve inmediately.
1 k medium size shrimp or crayfish
aji amarillo fresco / yellow fresh aji, blended
3 slices of white bread soaked in milk
2 tomatoes, peeled, seeded and chopped
1 large onion, finely chopped
5 potatoes
3 hard boiled eggs cut in wedges
8 oz (1/4 k) nuts, finely chopped
2 tablespoons oil
3 garlic cloves, finely chopped
1/2 cup oil (if possible, olive oil)
Salt
Pepper
2 tblsp of nuts
Rinse shrimps and separate heads from tails. Remove coral and strain. Keep tails and corals in separate bowls.
Cook heads in salted water during 3 minutes. Blend heads with the necessary stock and force through a strainer. Keep aside.
Blend aji until creamy.
Place 2 tablespoons oil in a large pan or skillet. Cook onion and garlic until tender, add tomatoes and cook. Season to taste. Add 1 cup oil and blended aji to taste. Stir and cook for 10 minutes. Add 1/4 cup stock and soaked bread, previously squeezed to eliminate excess milk.
Bring to a boil and add the necessary amount of the blended shrimp heads. The sauce must be creamy. Boil again and add the shrimp tails with the coral. Boil for 4 or 5 minutes more, stirring occasionally. Add nuts and cook 1 minute more. Don't overcook shrimps or they will get hard and chewy. Correct seasoning.
Serve with boiled yellow potatoes, egg wedges and white rice.
.1 can condensade milk
.2 envelopes non flavor jelly
.1/2 lemon juice
.1 200 ml. fresh cream milk
.Blueberry jam
.Strawberries or Kiwi (garnish)
Beat fresh cream milk untill smooth.
Add jelly, set aside.
In another bowl mix condensade milk with philadelfia cheese, beat well.
Add lemon, mix well this with the mix cream mix.
Place the mix in a container.
Add over blueberry jam.
Decorate with strawberries or kiwi.