Ingredients

• 1 1/2 tablespoons olive oil
• 3 sweet corncobs, husks removed
• 20g butter
• 150g shortcut bacon, finely chopped
• 1 red onion, finely chopped
• 2 celery sticks, finely chopped
• 1 red capsicum, finely chopped
• 2 garlic cloves, crushed
• 2 dried bay leaves
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon cayenne pepper
• 310ml (1 1/4 cups) Massel salt reduced chicken style liquid stock
• 400g can cherry tomatoes
• 650g green prawns, peeled, deveined, tails intact
• 175g quinoa, rinsed
• 1/2 cup chopped fresh coriander
• 2 spring onions (shallots), thinly sliced
• Lime wedges, to serve

Method

• Step 1 Preheat a barbecue grill or chargrill on medium-high. Drizzle 2 teaspoons oil over corn. Season. Cook corn, turning, for 13-15 minutes or until charred and tender. Cool and remove kernels.
• Step 2 Meanwhile, heat butter and 2 teaspoons of the remaining oil in a heavy-based frying pan over medium-high heat. Add the bacon and stir for 3 minutes or until golden. Add the onion, celery, capsicum and remaining oil and stir for 5 minutes or until soft. Add the garlic, bay leaves, paprika, oregano, thyme and cayenne pepper and stir for 1-2 minutes or until aromatic.
• Step 3 Add the stock and tomato. Bring to the boil. Reduce heat to medium-low. Cover and cook for 6 minutes to develop the flavours. Add prawns. Stir for 2 minutes. Add corn kernels. Stir for 2-3 minutes or until corn is warmed through and the prawns change colour.
• Step 4 Meanwhile, cook quinoa following packet directions. Stir in coriander and spring onion. Season.
• Step 5 Serve maque choux with quinoa and lime wedges.