Tex-Mex Prawn and Corn Salad

Charmaine Lu -
  • 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