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Step 1: Remove the husks of both corn cobs, then break the cobs in half and slice the kernels off with a sharp knife.

Step 2: Heat a large pan until hot. Add the corn kernels to the dry pan and spread into a single layer. Leave for a few minutes without stirring – the corn will start popping and you should smell them starting to brown. Then toss the corn around so that the other side also goes golden brown. Sprinkle in a pinch of salt. Leave to cool slightly.

Step 3: Prepare all the other vegetables and place them in a large bowl.

Step 4: Prepare the dressing: Blend all the ingredients until emulsified. If you don’t have a blender, omit the coriander and shake in a jar or whisk until the oil and lime juice completely mixes together.

Step 5: Add the corn kernels, feta, avocado and dressing to the large bowl. Toss together until everything is well dressed.

Step 6: Place the prawns on top, and garnish with some extra feta and coriander.

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Serving Size: 80 g Avg Quantity per serve Avg Quantity per 100g
Energy  308.8 Kj 386.0 Kj
Protein 2.9 g 3.60 g
Fat, total 1.4 g 1.8 g
– saturated 0.4 g 0.44 g
Carbohydrate 10.6 g 13.30 g
– sugars 6.1 g

7.60 g

Dietary Fibre 3.3 g 4.10 g
Sodium 0.0 mg 0.0 mg



Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.


timer Total time 30 mins hourglass_empty Prep time 20 mins timer Cook time 10 mins people Serving 4 people info_outline Difficulty Easy
  • 2 LeaderBrand Corn Cobs 
  • 300g frozen cooked prawns (no shells, tail can be on); defrosted 
  • 1/2 cup diced capsicum 
  • 1/2 cup diced cucumber 
  • 1/3 cup diced red onion  
  • 1 cup cherry tomatoes, halved or quartered  
  • 1 medium avocado, cubed  
  • 1/2 cup feta cheese, crumbled  
  • 1/2 cup loosely packed coriander leaves 


  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp lime juice
  • 1 tsp honey
  • 1 tsp chilli flakes
  • 1/4 tsp salt
  • 2 stalks of coriander, with leaves
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