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.