Cajun prawn & charred corn salad
By Ailsa Burt
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
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Prep:20 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 435
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fat 28g
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saturates 5g
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carbs 21g
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sugars 0g
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fibre 14g
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protein 18g
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salt 1.1g
Ingredients
- 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
Method
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.
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.
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.
