Carl Maunder
Executive Chef
Sweetcorn season is a time of the year I really love. It takes me back to childhood summer holidays. Often we would stop by people selling it on the roadside when we were off to the beach, and we always ate it with generous amounts of butter!
This recipe is a bit more grown up – zingy, spicy and fresh. It’s easy to prepare a bit ahead of time. Here I have put the corn salad with BBQ prawns, however, it also works really well with most seafood and shellfish.
Ingredients
For the corn salad
- 3 each corn on the cob
- 1 each red chili
- 1 each red capsicum
- 1 each fresh lime
- ½ bunch coriander
- 2 Tbsp chardonnay vinegar
- 50 ml good quality extra virgin olive oil
- flake sea salt
- fresh ground black pepper
For the prawns
- 12 each large king prawn
- 1 clove garlic
- 4 Tbsp butter
- 2 Tbsp chopped parsley
- flake sea salt
- fresh ground black pepper
Instructions
1. Heat your BBQ or oven to 180°C and cook the corn whole, in the husk for 45 minutes.
2. Remove from the heat and stand for 20 minutes.
3. Slice the corn off the cob and place in a bowl.
4. Remove the seeds and dice the capsicum.
5. Finely slice the chili into rounds.
6. Pick and roughly chop the coriander.
7. Zest half of lime.
8. Combine all of these ingredients with the corn in your mixing bowl, squeeze in the lime juice along with the chardonnay vinegar and olive oil, add salt and pepper to taste and toss all together.
9. Peal the prawns, de-vein and season with salt and pepper.
10. Crush the garlic and mix with the butter, parsley, salt and pepper.
11. BBQ the prawns and then toss with the melted garlic butter.
Carl has more than two decades of hospitality experience in a wide range of chef roles. Currently, he is the Executive Chef at InterContinental Hotel, Wellington, New Zealand. He has led three restaurants as an owner operator, comprising original concepts developed and launched by himself…
If you would like to learn more about Carl, see Expert: Carl Maunder.
