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Method
Step 1
Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 mins or until lightly charred and tender. Transfer to a plate and set aside to cool.
Step 2
Meanwhile, lightly brush the tortillas with a little oil. Cook for 1-2 mins each side or until lightly browned and crisp. Set aside to cool. Break into shards.
Step 3
Whisk the taco seasoning, lime juice and extra oil in a small bowl.
Step 4
Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.
For a lighter alternative to Mexican cuisine try this simple prawn and tortilla salad.
Method
Step 1
Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 mins or until lightly charred and tender. Transfer to a plate and set aside to cool.
Step 2
Meanwhile, lightly brush the tortillas with a little oil. Cook for 1-2 mins each side or until lightly browned and crisp. Set aside to cool. Break into shards.
Step 3
Whisk the taco seasoning, lime juice and extra oil in a small bowl.
Step 4
Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.
