epicurious5.0
Summer Corn With Ginger-Chile Prawns
A one-pot sautéed corn and prawn recipe with a punchy dose of spicy ginger, Thai chile, and a generous squeeze of lime juice.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 25 min👤 Lauren Joseph📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Rinse 12 oz. large prawns, peeled, deveined, tails left on, then pat dry thoroughly. Add to a large bowl.
. large prawns, peeled, deveined, tails left on12 oz
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.
2” piece ginger, peeled, finely grated1. extra-virgin olive oil, divided3 Tbsp
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.
. extra-virgin olive oil, divided3 Tbsp
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.
. yellow mustard seeds1 tspfresh corn (from 3–5 ears)2 cups
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.
lime, halved1Torn cilantro leaves (for serving; about 1/2 cup loosely packed or to taste)Freshly ground black pepper
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