Grilled Street Corn Salad with Coriander Butter Prawns, Pico de Gallo and Avocado Purée

Ingredients for Grilled Street Corn Salad with Coriander Butter Prawns, Pico de Gallo and Avocado Purée

• 1 ear of corn, shucked

• 4 tablespoons grated queso fresco

• 2 cucchiai di coriandolo tritato

• Succo di 1/2 lime

• 1 cucchiaino di pepe di Cayenna

• 1/2 cucchiaini di cumino macinato

• 2 cucchiai di olio d'oliva

• Salt and freshly ground pepper to taste

• 1/2 medium yellow onion, minced

• 2 medium tomatoes, seeded and diced

• 1/4 fresh jalapeño chilli, minced

• Succo di 1 lime

• 3 cucchiai di coriandolo fresco tritato

• 1/2 tablespoons ground cumin

• Sale a piacere

• 1/2 ripe avocado, pitted

• 1/2 mango, peeled and flesh coarsely chopped

• Succo di 1/2 lime

• Succo di 1/2 limone

• 60ml acqua

• Sale a piacere

• 3 cucchiai di burro non salato

• 2 cucchiai di coriandolo tritato

• 4 tiger prawns or jumbo prawns, peeled and deveined

• Sale a piacere

Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.

Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.

Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.

In a medium skillet over moderately high heat, melt the butter, then stir in the coriander. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.

Divide the corn salad among 4 plates, spooning it onto the centre of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

Avvertenza

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