![Tex-Mex Prawn and Corn Salad](/content/images/2023/11/Depositphotos_46907069_XL.jpg)
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![Tex-Mex Prawn and Corn Salad](/content/images/2023/11/Depositphotos_46907069_XL.jpg)
Ingredients
Method
- 200g sweetcorn, cut from the cob
- 150g raw king prawns, peeled
- ½ tbsp Cajun spice
- 2 tbsp olive oil
- 1 lime, juice only
- 1 tsp maple syrup
- 1 chopped jalapeno
- 1 chopped red pepper
- 1 chopped avocado
- 3 chopped spring onions
- Chopped coriander leaves
- 1 chopped iceberg or romaine lettuce
- Dry fry the sweet corn until the kernels are slightly browned, then tip onto a plate and leave to cool slightly. Mix the Cajun spice, prawns and some seasoning in a bowl, then fry in half the oil for 3 mins or until cooked through. Add to the plate with the corn.
- Mix all the remaining ingredients in a salad bowl, toss well together and stir in the corn and prawns. Serve immediately as part of a Tex Mex feast!
20 mins
2 serving
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