Corn Tortilla Salad


Remove husks from corn and place on a barbecue or hot plate with a splash of oil. Turn every 2 minutes for 15-20 minutes to ensure even cooking. Coat chicken in the spice rub and add to the grill when the corn is almost halfway through cooking. Cook chicken for 5 minutes then flip and cook for a further 5 minutes or until cooked through. Keep the barbecue lid closed in between flipping to ensure even cooking. When the chicken breasts and corn are almost done add the sliced capsicum and cook for 2 minutes until they develop a nice grilled look on both sides.

Once cooked, remove the chicken from the grill and allow to rest while preparing the corn. Hold the corn at the top of the cob (use a clean tea towel if too hot to hold) and run a sharp knife down the cob on all sides until all the kernels are removed. When the chicken has rested, slice and cube into bite sized pieces.

Assemble the salad in a large bowl, adding all ingredients reserving some coriander for garnish. Carefully toss together and season to taste. Garnish with remaining coriander.