Creamed Corn with Harissa Prawns

22 Nov 2022

35 Minutes | easy | Serves 2-4

The sweetness of the creamed corn and the natural sweetness of the prawns works really well together in this speedy BBQ recipe. We use harissa to give the prawns a kick of chilli heat that adds another dimension to the dish. Garnish with plenty of fresh coriander and a squeeze of lime, if you like.

Ingredients

  • 12 king prawns
  • 1 tablespoon harissa
  • 2 tablespoons olive oil
  • Oil, for cooking
  • ½ onion, finely chopped
  • 1 x 340g can sweetcorn, drained (285g drained weight)
  • 1 handful coriander leaves
  • 4 tablespoons single cream
  • 40g butter

Directions

1.

Add a small dash of oil

Add a small dash of oil to a frying pan and soften the onion gently for about 15 minutes.

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2.

Add the corn

Add the corn and a small splash of water, turn down heat to low and cook gently 10 for 10 minutes.

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3.

Add the cream and season

Add the cream and season, then blend half using an immersion blender and simmer for a minute more before melting in the butter.

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4.

Preheat two burners

Preheat two burners on the Jupiter Outback BBQ and set the heat to high.

5.

Combine

Combine the harissa and olive oil and rub ¾ of it all over the prawns, then skewer and transfer to the BBQ. Cook for a minute each side, or until totally pink.

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6.

Serve the cooked prawns on top of the creamed corn with the remaining harissa oil and coriander.

7.

Harissa makes a quick and easy flavour paste for these prawns, but you could also use curry paste to give them a big boost of flavour.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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