CORN CLASSICS

CHARGRILLED CHICKEN & CORN SALSA SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 2099kj

4 small chicken breast fillets 2 tbsp olive oil 2 corn cobs, husks, silks removed 1 small red onion, chopped 400g can black beans, rinsed, drained 250g punnet cherry tomatoes, quartered ½ cup chopped coriander 1 long red chilli, seeded, finely chopped 3 limes, juiced ½ cup whole egg mayonnaise 2 baby gem lettuces, leaves separated sorrel leaves, lime halves, to serve

Preheat a chargrill pan on medium. Brush chicken fillets with oil. Season. Chargrill chicken 3-4 mins each side until charred and cooked through. Transfer to a plate. Cover to keep warm.

2 On same grill plate, cook corn cobs 10 mins, turning to cook evenly. Cut kernels from cobs. Transfer corn kernels to a bowl with onion, beans, tomato, coriander, chilli and half the juice. Season and toss well.

3 In a bowl, combine mayonnaise and remaining lime juice. Season to taste.

4 Serve chicken sliced on salsa with lettuce and sorrel leaves and lime mayonnaise.