Roast the corn on the cob on a grill. When golden brown, crumble them with the knife and set aside. If we don't have corn on the cob, canned corn can be used.
Step 2
Separate the broadest leaves from the lettuce to place them as the base of the salad. 3 leaves.
Step 3
Mix mayonnaise with the juice of half a lime and zest of the rind of the same lime. Mix and paint the lettuce leaves that serve as the base for the salad.
Step 4
Cut the rest of the lettuce into thin julienne strips. Season with salt and pepper and season with oil. Put on the lettuce leaves painted with mayonnaise.
Step 5
Generously place the corn on the lettuce.
Step 6
Cut the cherry tomatoes into slices as desired. Season and season. Place on the lettuce.
Step 7
Peel the prawns and cut into three pieces. Place on the corn. Dress with lime mayonnaise on top of the prawns.
Step 8
Peel the avocado and cut into small pieces. Dress with lime, salt and chopped coriander. Place with some grace between the prawns.