Roasted Sweet Corn Sauce:

• 3 ears white or yellow corn, husks removed
• 2 T. olive oil
• 1 white onion, chopped
• 3 celery stalks, chopped
• 2 garlic cloves, chopped
• 1/3 cup Simi Sauvignon Blanc
• 1-1/2 cups chicken stock
• 2 fresh thyme sprigs
• Salt & pepper

Cilantro Lime Vinaigrette Dressing

• 1 T. lime juice
• 1 shallot, minced
• 1 tsp. fresh cilantro, chopped
• 1/2 cup olive oil
• Kosher salt & freshly ground pepper

Colorful Tortilla Salad

• 1/2 red bell pepper, cut into 1/4-inch strips
• 1/2 green bell pepper, cut into 1/4-inch strips
• 1/2 yellow bell pepper, cut into 1/4-inch strips
• 1/2 small jicama, cut into 1/4-inch strips
• 1/2 cup cilantro lime vinaigrette
• 2 corn tortillas, cut into 1/4-inch strips, fried in vegetable oil until crispy.

Gulf Prawns

• 1 lb. large (16 to 20) White Gulf prawns
• Kosher salt & freshly ground pepper
• 1/4 cup olive oil

Make the corn sauce: Preheat the grill to high heat.

Add the corn and cook until grill marks appear. Turn to cook half of each ear. Transfer to a cutting board to cool. Cut the kernels off the cob into a bowl, scraping the cob with the blade of the knife to release its juices. Heat the olive oil in a heavy saucepan over medium heat. Add the onion, celery, and garlic. Cook 3 to 5 minutes. Add the Sauvignon Blanc and bring to a boil. Cook until reduced by half. Add the stock, thyme, and corn. Bring to a boil, reduce the heat and cook on a low simmer 30 minutes. Let cool slightly. Transfer to a blender and purée. Taste and season with salt and pepper.

Make the dressing: Whisk together the lime juice, shallot and cilantro in a small bowl. Add the oil in a thin stream while whisking continuously. Taste and season with salt and pepper.

Make the salad: Combine the peppers, jicama and vinaigrette in a large bowl and toss to coat completely. Set aside.

Prepare the prawns: Heat a large skillet over medium-high heat. Sprinkle the prawns liberally with salt and pepper. Add the oil to the skillet. Add the prawns and cook until the color begins to change, about 1 minute, turn and cook the other side. The prawns are ready when the line along the back where they were deveined looks slightly uncooked.

Divide the corn sauce among four serving plates. Arrange the prawns around the edge of each plate. Add the tortillas to the salad, stir just enough to mix and then arrange a spoonful into the center of each plate.

Serve immediately.