prawn, feta, and chargrilled corn salad bowl


  • 1 pound of large prawns
  • 2 ears of corn, husked
  • 3 tablespoons of olive oil
  • Salt and pepper
  • 4 ounces of crumbled feta cheese
  • 4 cups of mixed greens
  • 2 tablespoons of lemon juice
  • 2 tablespoons of white vinegar
  • 1/4 cup of plain Greek yogurt
  • 1 tablespoon of honey
  • 1 clove of garlic, minced


  1. Preheat your grill to medium-high heat. While the grill is heating up, prepare the prawns by peeling and deveining them. Set them aside.

  2. Brush the corn with 1 tablespoon of olive oil and season with salt and pepper. Grill the corn for 10-12 minutes, turning occasionally, until it is lightly charred. Once it’s done, remove the corn from the grill and let it cool for a few minutes.

  3. While the corn is cooling, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the prawns and cook for 2-3 minutes per side, or until they are pink and cooked through. Remove the prawns from the skillet and set them aside.

  4. Cut the kernels off the cobs of corn and put them in a large mixing bowl. Add the prawns, crumbled feta cheese, and mixed greens to the bowl.

  5. In a separate mixing bowl, whisk together the lemon juice, white vinegar, Greek yogurt, honey, minced garlic, and a pinch of salt and pepper.

  6. Once the dressing is well combined, pour it over the salad and toss everything together until it is evenly coated.

  7. Serve the salad immediately, garnished with additional feta cheese and lemon wedges if desired. 


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.