![Easy Green Curry Shrimp](https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormickforchefs2017/recipes/2000/easy-green-curry-shrimp-_720x405.jpg?rev=10cdb3b33d584a6b9604cbc774601d2d&vd=20210519T071107Z&extension=webp&hash=603A92C202B3E49A9DEB4655278D562A)
![Mccormick For Chef Logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormickforchefs2017/logo/mfc_logo.png?rev=6e72b1d679a5411f8114232aa9f95358&vd=20210604T144850Z&extension=webp&hash=08FD07D1D1D64EA078E4E16476D6CF7E)
![Mccormick For Chefs Logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormickforchefs2017/logo/mfc_logo_tagline_new_smaller.png?rev=d0267e6ed0d2402eac87c7060c702927&vd=20210604T144852Z&extension=webp&hash=71947BF0602F7E4903E74F66810A78AD)
Esquites are consumed at night in many visitors of Mexico City as a snack. Fresh corn is boiled or sautéed with epazote, then served in glasses with McCormick® mayonnaise, grated cheese, lime juice and chile piquín powder. In some places, extra flavor is added with bone marrow or chicken feet.
Unable to find Epazote? Substitute 2 teaspoons Mexican oregano leaves and 1 teaspoon coriander seeds.