Dinner

Cajun Prawn & Charred Corn Salad Recipe

ByCleo Brixton January 4, 2026January 4, 2026

Introduction

This Cajun prawn and charred corn salad is a vibrant and flavorful dish perfect for a light lunch or a refreshing dinner. Combining smoky sweetcorn with spicy prawns and fresh, crisp vegetables, it’s packed with texture and zest.

The dish is a colorful shrimp salad served on a white plate with a slightly textured edge. The bottom layer consists of light green lettuce leaves scattered evenly across the plate. On top of this, there are small bright yellow corn kernels mixed in with chunky pieces of green avocado. Bright red bell pepper pieces and fresh green scallions are spread throughout the salad, adding vibrant pops of color. The top layer features medium-sized, grilled shrimp with a slightly charred, reddish-orange color evenly placed over the vegetables. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g fresh sweetcorn kernels
150g raw king prawns, peeled and deveined
½ tbsp Cajun spice blend
2 tbsp sunflower oil
1 lime, juiced
1 tsp honey
1 jalapeño, finely chopped (optional)
1 red pepper, finely chopped
1 avocado, peeled, halved, stoned and finely chopped
3 spring onions, finely chopped
Small handful of coriander, finely chopped
1 romaine lettuce, chopped

Instructions

Step 1: Heat a dry frying pan over medium-high heat. Add the sweetcorn kernels and cook without stirring for a few minutes. Shake the pan occasionally and continue cooking for about 5 minutes until the kernels are browned. Remove from the pan and set aside to cool slightly.
Step 2: In a small bowl, combine the prawns with the Cajun spice blend and a pinch of salt and pepper. Heat half the sunflower oil in the same pan used for the corn over medium-high heat. Cook the prawns, stirring frequently, for 2-4 minutes until they turn pink and cooked through. Transfer them to the plate with the corn.
Step 3: In a large bowl, whisk together the lime juice, honey, remaining oil, and chopped jalapeño if using. Season well to taste.
Step 4: Add the red pepper, avocado, spring onions, coriander, and romaine lettuce to the bowl. Toss everything together to combine.
Step 5: Gently fold in the charred corn and cooked prawns. Serve immediately for the freshest taste.

Tips & Variations

For a milder version, omit the jalapeño or reduce the amount used.
Add a handful of cooked black beans or cherry tomatoes for extra color and flavor.
Use a grill pan or outdoor grill to char the corn for a smokier taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. It’s best enjoyed fresh as the avocado may brown and the lettuce can wilt. Reheat the prawns separately if preferred, but the salad is best served cold or at room temperature.