Matt Wilkinson’s Fresh Corn Salad, Prawns, Jalapeño, Red Onion & Crème Fraîche

Name: Fresh Corn Salad, Prawns, Jalapeño, Red Onion & Crème Fraîche
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: Australian
Ingredients: 2 cobs sweet corn (husks removed); Sea salt flakes; Freshly ground black pepper; 200 ml sunflower oil; 1 sprig tarragon; 12 raw large prawns (peeled and deveined); 2 tbsp pickled jalapeño (roughly chopped); 1/4 red onion (thinly sliced); 1 Lebanese cucumber (quartered and cut into chunks); 2 tbsp crème fraîche; Juice of ½ lemon; 3 spring onions (thinly sliced); 2 tbsp mint leaves (shredded); 1/2 punnet coriander cress

Matt Wilkinsonʼs Fresh Corn Salad, Prawns, Jalapeño, Red Onion & Crème Fraîche recipe tastes incredible. See ingredients & method below.

A zesty summer salad to be enjoyed with friends and family.

This is a dish I have made in various forms many a time but I tried and tested this version on two good friends, Jenni Draper and Rosanne Hyland, my former bosses from Circa, so the pressure was on. Luckily all went well and they heartily agreed that this is a truly splendid main-course salad, so fresh and flavoursome.... More

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Pairs with

Riesling

Sauvignon Blanc

Fresh Corn Salad, Prawns, Jalapeño, Red Onion & Crème Fraîche

Ingredients

2 cobs sweetcorn (husks removed)
Sea salt flakes
Freshly ground black pepper
200 ml sunflower oil
1 sprig tarragon
12 raw large prawns (peeled and deveined)
2 tbsp pickled jalapeño (roughly chopped)
1/4 red onion (thinly sliced)
1 Lebanese cucumber (quartered and cut into chunks)
2 tbsp crème fraîche
Juice of ½ lemon
3 spring onions (thinly sliced)
2 tbsp mint leaves (shredded)
1/2 punnet coriander cress

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Method

Tips

Fill a saucepan with 1.5 litres of water, add the corn and some salt and bring to a boil, then reduce to a simmer and cook for 9–12 minutes.
Once cooked, remove from heat and allow the corn to cool in the liquid. Using a sharp knife, shave the kernels from the core and place them into a large bowl. Discard the cooking water and cores or save to make a stock (see note).
Place the sunflower oil and tarragon in a 1-litre-capacity saucepan and bring to a simmer, then immediately remove from heat and add the prawns. Leave for 5–10 minutes, then remove with a slotted spoon. You only want to slightly confit the prawns. You can, if you like, steam the prawns.
Place the jalapeño, onion, cucumber, crème fraîche and 8 prawns in a bowl with 1 teaspoon of the confit oil and lemon juice. Season with salt and pepper and mix gently.
Mix in half of the spring onion, mint and coriander.
Arrange on a plate and top with the remaining prawns, spring onion and herbs.

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