Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Top with the butter and cover to keep warm. • Meanwhile, place your hand flat on top of each chicken thigh and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Asian BBQ seasoning, the plain flourand a pinch of salt and pepper.

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, shake off any excess flour and cook chicken, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and mixed sesame seeds, gently turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside!

• While the chicken is cooking, halve bake-at-home burger buns and toast or grill to your liking. • In a second medium bowl, combine slaw mix, mayonnaise and a drizzle of olive oil and white wine vinegar. Season to taste with salt and pepper.

• Build burgers by topping buns with some creamy slaw and sesame and sweet chilli chicken. • Serve with buttery corn cobs and any remaining slaw. Enjoy!