Grills and Tandoor
Creamy Malai Prawn Skewers with Mexican Elote Corn
This dish brings the creamy, mild heat of Indian Malai Tandoori logic to the vibrant form of Mexican Elote. Succulent prawns are marinated in cardamom-scented cream and served alongside charred corn tossed in lime and salty cheese.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 420 kcal
Method
In a large bowl, whisk together the heavy cream, Greek yogurt, ginger-garlic paste, the crushed seeds from the green cardamom pods, and the cracked black peppercorns. This 'Malai' marinade provides the Indian spice logic of creamy, aromatic heat.
Add the prawns to the marinade, ensuring they are well-coated. Let them sit for at least 20 minutes while you prepare the grill or a heavy cast-iron skillet.
For the 'Elote' form, char the corn kernels in a dry pan over high heat until they develop dark, toasted spots. Remove from heat and immediately toss with a squeeze of lime, the Kashmiri chili powder, and half of the cilantro.
Thread the marinated prawns onto skewers. Grill them over medium-high heat for 2-3 minutes per side until pink and slightly charred on the edges.
Plate the skewers over the warm corn mixture. Top with the crumbled cheese, the remaining cilantro, and extra lime wedges for squeezing. The acidity of the lime cuts through the rich Malai cream perfectly.
Notes
Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
Don't discard the whole cardamom husks; toss them into your rice pot for extra aroma.
For a deeper char on the corn, use a blowtorch or grill the whole cobs before cutting the kernels off.
Ensure the prawns are patted dry before marinating so the cream sticks better.
