Name: Summer Corn With Ginger-Chile Prawns
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 12 oz. large prawns, peeled, deveined, tails left on; 2 garlic cloves, finely grated; 1 2” piece ginger, peeled, finely grated; 1 red Thai or other hot chile, finely chopped; 3 Tbsp. extra-virgin olive oil, divided; ½ tsp. Diamond Crystal kosher salt, divided; 1 tsp. yellow mustard seeds; 2 cups fresh corn (from 3–5 ears); 1 lime, halved; Torn cilantro leaves (for serving; about 1/2 cup loosely packed or to taste); Freshly ground black pepper

Prawns chilies corn lime wedges and cilantro on a serving platter.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

There’s a reason shrimp and grits, shrimp tacos, and seafood boils are so popular; shrimp (or prawns) and sweet summer corn go together in pretty much every form. Here a little smoky char and lots of lime turn the two ingredients into a zingy one-pan main dish. You can add more or less chile to your taste.

This recipe was designed with lowered sodium in mind; the prawns are rinsed to remove excess, and added salt is limited. If your dietary needs allow, season to taste at the table.

This recipe was medically reviewed by Edith Yang, RD, CSR, CLT, FAND for hyperkalemia, diabetes, and heart health. Be sure to check with your health provider about whether it’s right for you.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

12 oz. large prawns, peeled, deveined, tails left on

2 garlic cloves, finely grated

1 2” piece ginger, peeled, finely grated

1 red Thai or other hot chile, finely chopped

3 Tbsp. extra-virgin olive oil, divided

½ tsp. Diamond Crystal kosher salt, divided

1 tsp. yellow mustard seeds

2 cups fresh corn (from 3–5 ears)

1 lime, halved

Torn cilantro leaves (for serving; about 1/2 cup loosely packed or to taste)

Freshly ground black pepper

Preparation

Step 1
Rinse 12 oz. large prawns, peeled, deveined, tails left on, then pat dry thoroughly. Add to a large bowl.
Step 2
Combine 2 garlic cloves, finely grated, one 2” piece ginger, peeled, finely grated, 1 green Thai or other hot chile, finely chopped, 2 Tbsp. extra-virgin olive oil, and ¼ tsp. Diamond Crystal kosher salt in a small bowl. (Alternatively, pound aromatics whole in a mortar and pestle until a paste forms.) Add half of garlic mixture to prawns and let sit at room temperature for 15 minutes.
Step 3
Add remaining 1 Tbsp. extra-virgin olive oil to a nonstick skillet over medium-high. When it begins to shimmer, add prawns and cook in 1 layer, undisturbed, until mostly cooked and just starting to curl, about 3 minutes. Flip and continue to cook until fully opaque, C-shaped, and cooked throughout, about 2 minutes. Transfer to a serving platter.
Step 4
Add 1 tsp. yellow mustard seeds and reserved garlic mixture and cook until mustard seeds begin to pop and garlic mixture is golden, about 2 minutes. Add 2 cups fresh corn (from 3–5 ears) and cook until brightened in color and just cooked through, about another 2 minutes. Season with remaining ¼ tsp. Diamond Crystal kosher salt and scatter over prawns.
Step 5
Juice ½ lime over prawns and cut remaining ½ lime into wedges. For serving, top with torn cilantro leaves (about 1/2 cup loosely packed or to taste), freshly ground black pepper, and lime wedges.