Created by Spinneys
Cuisine American
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 435
Fat 23.3g
Saturates 9.2g
Protein 18.7g
Carbs 42g
Sugars 6.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Remove the husks from the corn cobs then remove the kernels. Peel and finely slice the shallots (or 1 small brown onion). Crush one garlic clove.


To make the creamed corn, combine the corn, shallots, garlic and butter in a medium pot placed over a low heat and cook for 10-15 minutes while stirring continuously. Add in 150ml of cream and water, then bring to a gentle simmer before covering with a lid. Cook for a further 10 minutes or until the corn is tender. Remove from the heat and use a stick blender to blitz the corn slightly.


Finely chop the jalapeños and add to the corn.


Place back on the heat and cook for a further 5 minutes or until creamy. Season to taste and keep warm.


Pat the prawns dry with a paper towel and place them in a medium-sized bowl. Add in the olive oil, grate in the other garlic clove and add the spices and ½ tsp of salt. Toss to coat the prawns.


Heat a griddle pan over a medium-high heat.


Arrange the prawns in an even layer on the griddle pan, cooking for 2-3 minutes per side.


Divide the creamed corn between 4 bowls and top with the prawns.


Serve with a drizzle of the cream and crusty bread on the side.