Grilled corn, shrimp and cheese with corn chips
This quick and easy recipe will satisfy your Tex-mex cravings fast.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 4 raw king prawns
- 1 shallot, finely chopped
- 1 jalapeño pepper, finely chopped
- 3 spring onions, finely chopped
- 30g/1oz cream cheese
- 50²µ/1¾´Ç³ú mayonnaise
- 150g/5½oz strong mature cheddar, grated
- 300g/10½oz cooked sweetcorn
- freshly ground black pepper
- 2 soft tortillas
Method
Preheat the grill to high.
Heat the oil in an ovenproof pan and sauté the prawns until pink and cooked through. Remove from the pan and roughly chop.
In the same pan, sauté the shallots, jalapeño pepper and spring onions until soft.
Remove from the heat and stir in the cream cheese, prawns, mayonnaise, cheddar, and sweetcorn and grill until bubbling.
Serve with the tortillas.
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