Grilled Prawns and White Corn Summer Salad Recipe!
Recipe Information
Grilled Prawns and White Corn Summer Salad
Cultural Context
This vibrant salad is a celebration of summer flavors, combining the sweetness of grilled prawns with the crunch of fresh vegetables and the sweetness of white corn. Traditionally enjoyed at summer barbecues and gatherings, it reflects the seasonal bounty of fresh produce. Today, variations abound, with many opting for different proteins or adding grains for a heartier dish.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
prawns
🥗Healthier: grilled chicken
💰Cheaper: canned tuna
Grilled chicken is leaner, while canned tuna is more economical.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil offers similar health benefits, while vegetable oil is often less expensive.
Cut the ends off the white corn to make it easier to remove from the cob after grilling.
Grill the corn, prawns, andouille sausage, and potatoes until charred and caramelized.
Prepare the vinaigrette by combining 1 tablespoon of chopped red onion, 1 tablespoon of smoked paprika, 1/4 cup of Sherry vinegar, and just over 1/2 cup of Extra Virgin Olive Oil.
Grate garlic into the vinaigrette using a microplane and mix well.
Once the corn is grilled and cool enough to touch, cut the corn off the cob and mix the kernels into the salad.
Cut the potatoes into quarters and the andouille sausage on the bias, then halve those pieces for easier eating.
Halve cherry tomatoes using a trick with two plastic tops to create a sandwich and slice through them.
Add a pinch of Rosemary to the salad and toss with the smoked paprika vinaigrette until well coated.
Serve the salad with about four prawns per serving.
Cooking Techniques
Equipment Needed
Spice Level:
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