Grilled Prawns with Corn and Charred Lime Butter

Instructions

1. 1

   Pat prawns dry with paper towels and toss with 1.5 tablespoons olive oil, half the minced garlic, salt, and pepper. Let sit for 10 minutes while you prepare the grill.

   Tip: Dry prawns will achieve better caramelization on the grill.

2. 2

   Preheat grill to medium-high heat (around 400°F). Char the lime halves cut-side down on the grill for 2-3 minutes until caramelized, then set aside.

   Tip: Charring the limes intensifies their flavor and makes them easier to juice.

3. 3

   In a small skillet over medium heat, melt butter with remaining garlic and chili flakes. Squeeze the charred lime juice into the butter and keep warm on the cooler side of the grill.

   Tip: Make this butter sauce just before grilling for maximum freshness.

4. 4

   Toss corn kernels with remaining 1.5 tablespoons olive oil, salt, and pepper. Spread in a grill basket or on a piece of foil and place on grill for 5-6 minutes, stirring occasionally, until kernels are lightly charred.

   Tip: Using a grill basket prevents small kernels from falling through the grates.

5. 5

   Place prawns directly on the grill grates and cook for 2-3 minutes per side until they turn opaque and have light grill marks. Work in batches if needed to avoid crowding.

   Tip: Don't move prawns around too much—they need those grill marks for flavor and texture.

6. 6

   Transfer cooked prawns to a serving platter, then add the charred corn and drizzle everything generously with the garlic-lime butter sauce.

7. 7

   Garnish with fresh cilantro and extra lime wedges on the side for guests to customize their portions.

   Tip: Fresh herbs add brightness and a professional finishing touch.