Prawns with Corn & Black Bean Salsa

Serves: 4

Preparation time:  15 minutes

Cook time: 10 minutes


  • 24 raw prawns, peeled and tails intact
  • 2 tablespoons oil
  • 1 long red chilli, de-seeded and finely chopped
  • Zest and juice of 1 lime
  • 420g can corn kernels, drained
  • 400g can Edgell Black Beans, drained and rinsed
  • 1 tomato, de-seeded and chopped
  • ½ red onion, diced
  • Watercress and coriander leaves, for serving


  1. Combine prawns, 1 tablespoon oil, chilli and lime zest, toss to coat. Skewer prawns and set aside.
  2. Heat remaining oil on a BBQ hot plate over high heat. Spoon on the corn kernels and cook for 5-6 minutes or until charred, tossing regularly. Remove corn from heat and allow to cool slightly.
  3. Cook prawns for 2-3 minutes on each side or until cooked through.
  4. Toss charred corn with Edgell Black Beans, tomato, red onion and lime juice. Serve prawns with salsa, watercress and coriander leaves.

Top Tip: The corn kernels can also be charred in a frypan

Recipe and image kindly provided by Edgell, for more recipes please visit their website.