Cajun prawn & charred corn salad

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
  • Preparation:
  • Cooking:
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  • Serves: 2 persons



  1. Step 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. Step 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. Step 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.