| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 534 |
| Fat | 37g |
| Saturates | 18g |
| Protein | 16g |
| Carbs | 37g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat a griddle pan over high heat.
Grill the corn, turning often, until slightly charred all over, approx. 10 minutes.
Zest and juice one lime.
Slice the corn off the cob and place in a bowl. Top with the mayonnaise, chilli powder, crumbled feta and lime zest. Add the lime juice.
Butterfly the prawns by slicing down the back of the shells from the head to the tail but not cutting right through. Clean them and set aside.
Melt the butter in a pan over a medium heat and add the spices.
Generously brush the prawns with the spiced butter.
Place a large non-stick frying pan over a medium-high heat and fry the prawns, in batches if necessary, for 5-6 minutes, or until charred and opaque.
To make the lime crema, juice three limes into a small bowl, whisk in the sour cream and season to taste.
Serve the prawns in the tortillas along with the elotes and lime crema.
