Mexican Corn and Prawn Salad
- Prep:15 Min
- Yields:4 Servings
- THREAD 3 prawns onto a skewer, through the head area and using a second skewer thread through the tail area to hold all prawns in place. Repeat with remaining prawns and skewers. Cook prawns on an oiled BBQ or char grill until done to your liking. Keep warm.
- SPRAY corn with oil and cook on a hot BBQ plate or char grill until cooked and charred. Cool for 5 minutes before slicing off corn kernels with a sharp knife.
- LAYER the corn, cucumber, onion, tomatoes, radishes and avocado in individual serving jars. Drizzle with dressing and garnish with coriander. Serve with prawns and lemon wedges. Serve immediately
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