Monday, September 10, 2012

Grilled Corn and Prawn Salad

Fresh picked corn on the cob and grilled on the BBQ is the basis for flavor in this salad. For a vegetarian option, you could leave out the prawns.

3 ears of corn, shucked, grilled on the BBQ and kernels removed
1 can black beans, drained and rinsed
Grilled Corn and Prawn Salad
1 cup tomatoes, diced
1/2 sweet onion, diced
1/2 sweet red pepper, diced
2 small or 1 large avocado, peeled and cut in cubes
1/2 cup cilantro, chopped
1 pound of prawns, shelled
pinch of chili flakes
1 teaspoon butter
1/4 cup olive oil, divided
1/4 cup of lime juice
1 clove garlic, minced
sea salt and fresh ground pepper, to taste

Brush corn cobs with 1 teaspoon olive oil and grill over medium heat, turning every 30 seconds. Turn off heat and let rest over residual heat for about 5 minutes.
In a large bowl, combine corn, black beans, tomatoes, onion, sweet red pepper, avocado and cilantro.
In a saute pan, heat 1 teaspoon of butter and 1 teaspoon of olive oil, and chili flakes. Add prawns and cook until pink (about 2 minutes), Add to salad.
To make dressing:
Whisk together 1/4 cup of lime juice,  remaining olive oil, and garlic and add to salad, toss well. Sprinkle with sea salt and pepper and toss again. Serve

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