Baja prawn and blackened corn salad

Bring the coast to your customers with this sensational seafood salad married with Mexican flavours. 








Green chilli dressing

  • Handful of coriander
  • 1 green chilli, roughly chopped
  • 2 limes, juiced
  • 2 tbsp olive oil
  • 1 dried ancho chilli
  • 400g (99245) Seacrest Whole Cooked Vannamei Prawns U/15
  • 1⁄2 tsp ground cumin
  • 3 tbsp olive oil


  • 1 can (78507) Edgell Corn Kernels
  • 80g watercress, spinach and rocket salad
  • 100g radishes, finely sliced
  • 1/2 red chilli, finely sliced (optional)


1. To make the dressing

To make the dressing, put the coriander, chilli and a pinch of salt into a food processor and blend until smooth. Add the lime juice and olive oil, and combine. Tip into a bowl and leave for the flavours to develop.

2. Marinate and heat the prawns

Place the ancho chilli in a small bowl and pour over enough just-boiled water to cover. Leave for 2-3 minutes to soften. Discard the stalk and seeds, and blend the flesh with a little of the soaking water and some salt using a food processor until a smooth paste.

Tip the prawns into a mixing bowl and add the ancho chilli paste, cumin and a good pinch of salt. Mix well. Heat the remaining oil in a large non-stick frying pan over a high heat and stir-fry the prawns for 1-2 minutes or until warm.

3. To cook the corn

Strain corn and pat dry with paper towel. Heat a pan to high and char the corn for 5-6 minutes, turning a few times to get blackened edges. Remove and set to one side to cool. 

4. Assemble the salad

Place the salad leaves into a bowl with the corn and radishes. Pour the dressing over the top and toss to coat. Place the salad onto a plate, topped with the cooked prawns and garnish with the chilli.

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