Next up in the Old Bay October Parade are these Barbecued Corn and Prawn Tostadas.
And although it is a little early in the early in the year, I think it only appropriate to quote that modern-day philosopher Billy Joe Armstrong, speaking of the Macy’s Day Parade:
“Give me something that I need, satisfaction guaranteed.”
Ok Billy Joe, here they are. Barbecued Corn and Prawn Tostadas. Satisfaction guaranteed indeed. Although I have it in my head that he’s a vegan so maybe not. How I know anything about Billy Joe Armstrong’s eating habits is beyond me.
Yeah baby, corn and prawn = food porn!
OMG, this was good. This is the type of food that makes me glad my partner works nights. Because it means I get to eat it all!
I had a left over ear of corn and a couple of prawns (shrimp) from the Shrimp Fest so in a Maryland meets Mexico (via Melbourne) move, I used them to make these super tasty tostadas.
Start by barbecuing your corn. First melt some butter and add some old Bay and brush this mix over your corn before popping on the barbecue. Or, if it’s cold and dark outside, like it was when I made this, put your corn under the grill and let it roast away.
Roasting corn smells wonderful – like summer and fairgrounds! I like to get mine with some kernels quite charred:
After you have grilled your corn, make it into a salsa with red onions, chilli, lime juice, avocado, tomatoes and coriander.
How pretty is the salsa? So summery!
Now, you could just load this salsa onto your tostada and have a perfectly delicious meal (and keep Billy Joe happy).
But as you know, we here at casa de la retro food believe that you can gild a lily. There’s not even a hint of minimalism in this neck o’ the woods.
So, we are going to sauté some shrimp with garlic butter and Old Bay and pile them on top of our tostadas to make food worthy of the Aztec Gods. I would quite happily throw a few people I know into a volcano if it meant an endless supply of these tostadas…are you listening Quetzalcoatl? Because I have a list.
The perfect summer accompaniment to these would be an ice-cold (preferably Mexican) Beer. Or a mojito. Whatever you do, do not make the mistake I made last summer and combine the two into a Beer Mojito. DO. NOT. Erggghhhh. I can still taste it. But, DO make the Barbecued Corn and Prawn tostadas today! Or as soon as you possibly can. And then invite me over. For QA purposes only…gotta make sure you’re doing this right you know!
- 2 tablespoons butter, melted
- 2 teaspoons Old Bay Seasoning
- 1 ear sweet corn
- 1 red chilli, finely chopped, seeds removed
- 1/2 avocado cut into small cubes
- 1 medium tomato, diced
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh coriander
- juice of 1/2 lime
- 1 teaspoon olive oil
- 1 baguette cut into into 1cm slices,
- 4-6 jumbo shrimp / banana prawns, deveined, tails left on
- Additional Old Bay
- Heat a barbecue or grill to medium heat.
- Melt butter and Old Bay in a small saucepan.
- Brush the corn with the Old Bay Butter
- Char grill until the corn is cooked through and lightly charred (6-8 minutes).
- Set aside.
- When cool enough to handle, remove kernels by slicing down the corn with a sharp knife.
- Combine the corn, chilli, avocado, tomato, onion, coriander, lime and olive oil.
- Season to taste and place in the fridge until needed.
- Place the bread under the grill and toast until golden.
- Add the garlic to the leftover butter and Old Bay mixture.
- Pour this mixture into a skillet and heat until the garlic is golden.
- Add the prawns and saute until cooked through.
- When ready to serve, pile the corn mixture onto the tostada.
- Top with a prawn.
- Sprinkle with additional Old Bay.
- Serve immediately.
- Corn Chips or Tortillas cold be substituted for the bruschetta.
- For extra smoky flavour, substitute the red chilli for a finely chopped Chipotle in adobo sauce.