Angie on Global: Grilled Prawns on Charred Corn & Zucchini Salad with Fresh Herbs, Feta & Lime Crema

August 06, 2021

You must try this bowl of goodness at the next BBQ party. Fresh and local prawns, corn and zucchini create a lovely combination of umami and sweet flavours. Enjoy!

Grilled Prawns on Charred Corn & Zucchini Salad with Fresh Herbs, Feta & Lime Crema

Ingredients:

12 large prawns, peeled and deveined
2 medium sized zucchini, washed and cut into 1" slices
6 ears of fresh, local corn - husked and cut in half
4 tbsp of olive oil
1/2 cup crumbled feta cheese
1 cup chopped fresh herbs - dill, mint, parsley, cilantro
2 fresh limes, zested and juiced
1/4 cup sour cream
1 tbsp maple syrup
1 small bunch of fresh arugula
2 tbsp of Sebastian & Co Charcoal Rub
Salt and pepper

Instructions:

Preheat your grill to medium high. Brush the corn and zucchini with oil and place on a hot grill. Turn them often, you want to have good grill marks, but you don't want to overcook them. When you are happy with the char and the doneness, remove them from the grill and set aside.
Season your prawns with charcoal rub and place them on the hot grill. Turn them once or twice, you want them just cooked, not overcooked - about 2 minutes per side. Remove from the grill and set aside
With a sharp knife, place the corn cut side down on a board so you have a flat surface, and the corn is stable, and carefully cut the kernels off the cobs and transfer them to a large salad bowl. Cut the zucchini slices in half and add them to the same bowl. Add the fresh herbs and arugula, season with salt and pepper
In a small bowl, combine the sour cream, lime juice and zest with the maple syrup and season to taste with salt and pepper - stir to combine.
Top the veggies in the bowl with crumbled feta, add the prawns and drizzle with the lime crema. Serve with generous pieces of grilled baguette slices and enjoy!