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2 corn cobs, husks removed

2 large avocados, diced

4 green onions (shallots), sliced

½ cup chopped coriander

2 tbsp lime juice, plus extra slices of lime to serve

1 tbsp vegetable oil

600g chicken tenderloins (see tip)

Pita bread, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Steam or microwave corn cobs for 10 minutes or until tender. Using a sharp knife, remove kernels by cutting downwards from cob. Place in a bowl with the avocado, green onion, coriander and lime juice. Gently toss and season to taste. Set aside.

Heat oil in a frying pan or heat a chargrill on medium. Cook chicken for 2-3 minutes each side, until cooked through.

Serve chicken with lime slices to squeeze over, plus avocado and corn salsa with pita bread, if desired.