| Created by | Spinneys |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
| 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 | |
Ingredients
Cooking Instructions
Download PDFRemove 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.
