Cajun prawn & charred corn salad

Take inspiration from Tex-Mex flavours with this salad, studded with king prawns, sweetcorn and jalapeño peppers. It’s ideal for a barbecue side, or a light dinner

  • Prep:20 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 435
  • fat 28g
  • saturates 5g
  • carbs 21g
  • sugars 0g
  • fibre 14g
  • protein 18g
  • salt 1.1g


  • 200g fresh sweetcorn kernels
  • 150g raw king prawns , peeled and deveined
  • ½ tbsp Cajun spice blend
  • 2 tbsp sunflower oil
  • 1 lime , juiced
  • 1 tsp honey
  • 1 jalapeño , finely chopped (optional)
  • 1 red pepper , finely chopped
  • 1 avocado , peeled, halved, stoned and finely chopped
  • 3 spring onions , finely chopped
  • small handful of coriander , finely chopped
  • 1 romaine lettuce , chopped


  1. Heat a dry frying pan over a medium-high heat and cook the sweetcorn for a few minutes without stirring, then shake the pan and continue to cook for 5 mins until the kernels have browned. Tip onto a plate and leave to cool slightly.

  2. Combine the prawns, Cajun spice blend and a pinch each of salt and pepper in a small bowl. Heat half the oil in the same pan as used to char the corn and cook the prawns over a medium-high heat for 2-4 mins, stirring until pink and cooked through. Transfer to the plate with the corn.

  3. Combine the lime juice, honey, remaining oil and chopped jalapeño (if using) in a large bowl, and season well. Add the red peppers, avocado, spring onions, coriander and lettuce, then toss well. Stir in the corn and prawns, then serve.

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