• Drain sweetcorn. • Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add garlic and sprinkle over Tex-Mex spice blend, and cook, until fragrant, gently turning chicken to coat.

• To the bowl with the charred corn, add slaw mix, spinach, garlic aioli, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.

• Divide Mexican seared chicken and charred corn slaw between plates. Enjoy!