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Ingredients
| 2 pieces piece | Corns on the Cob Corn on the Cob | |
| 400 g g | Baby Potatos
Baby Potato (cut in half) | |
| 2 cloves clove | Garlic
Garlic (peeled and crushed) | |
| 1 tsp tsp | Paprika Paprika | |
| 1 sprigs sprig | Thyme
Thyme (leaves picked) | |
| 30 g g | Butter
Butter (softened) | |
| 2 tbsp tbsp | Olive Oil Olive Oil | |
| 1 tsp tsp | Wholegrain Mustard Wholegrain Mustard | |
| 360 g g | King Prawns
King Prawns (2 x 180g packets) | |
| 300 g g | Chorizo
Chorizo (cut into 1cm slices) | |
| 1 pieces piece | Lemon
Lemon (cut into wedges, to garnish) | |
| 2 tbsp tbsp | Parsley
Parsley (chopped fresh parsley leaves, to garnish) |
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Method
By Lidl AmbassadorDavid Gillick
Preheat the oven to 200°C. Lightly oil a baking sheet.
In a large pot of boiling water, cook the potatoes for 10 minutes. Drain well.
Using a sharp knife, slice down the outer sides of each corn on the cob, removing all the corn.
Put the grated garlic, paprika, thyme in a large bowl and mix with the butter, olive oil and mustard. Add the cooked potatoes, corn and prawns and toss gently to combine.
Arrange the chorizo slices in a single layer on the prepared baking sheet. Place on the dressed prawns, potatoes and corn evenly.
Place into the preheated oven and bake for 12-15 minutes, or until the prawns are pink and corn is tender.
Serve immediately with lemon wedges, garnished with parsley.
