Sweet corn is complemented by spice, tangy feta and fragrant coriander in this colourful dish. Zesty chicken brings it all together with succulent flavour for a vibrant feast. You could wrap it all up in a tortilla, if you have some on-hand.
Remove husks and silks from corn and place in a medium, dry frypan over medium-high heat. Cook, turning occasionally, for 15 minutes or until lightly charred and cooked through. Remove from pan and cool slightly. While the corn is cooking, continue with step 2.
Crush garlic. Finely grate lime zest. Place chicken, garlic, lime zest, Tex Mex Mix Tape, 20ml (1 tablespoon) oil, salt and pepper in a bowl and toss to combine. Set aside until ready to cook.
Thinly slice radishes. Cut tomato into wedges. Wash coriander, chop leaves and thinly slice stems. Juice lime. Thinly slice spring onion. Place radish, tomato, most of the coriander, lime juice, spring onion and yoghurt in a bowl and mix well to combine.
Wipe frypan clean, and place over medium-high heat. Add chicken and cook for 10-12 minutes, turning halfway, or until golden and cooked through. Set aside to rest on a plate.
Once the corn has cooled slightly, use a sharp knife to carefully slice corn kernels from cobs. Add to the bowl with the salad, season well with salt and pepper and toss to combine.
Slice chicken. Divide salad between plates, top with chicken and crumble over feta. Sprinkle with remaining coriander to serve.