20 uncooked medium prawns

2 cloves of garlic crushed

2 Tbsp lime juice

1/2 tsp ground cumin

1 tsp caster sugar

1Tbsp olive oil

2 trimmed corn cobs

20g butter softened

2 Tbsp olive oil, extra

3 corn tortillas

2 medium avocados

1/2 iceberg lettuce

6 small radishes trimmed and sliced thinly

1 cup fresh coriander


2 Tbsp lime juice

1/4 cup olive oil

1 chilli chopped finely

1 clove crushed garlic

1 tsp caster sugar

Combine prawns, garlic, juice, cumin, sugar and oil in a large bowl. Cover and refrigerate for 10 mins. Meanwhile make the dressing.

Brush corn with butter; season. Cook corn on a heated oiled char-grill pan or bbq, turning, for 10 mins or until slightly tender. Using a sharp knife cut corn kernels from cobs  transfer to a small bowl and cover to keep warm.

Heat extra oil in frying pan and heat tortillas.

Cook prawn mixture on heated char-grill pan for 3 minutes, turning halfway to ensure even cooking.

Halve avocado; scoop flesh into a large bowl. Add lettuce, radish and coriander and toss gently to combine. Add prawns and corn, then drizzle with dressing. Serve with tortillas.