• 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.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Return frying pan to medium-high heat with a drizzle of olive oil. 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 30 seconds, add the butter, garlic and Tex-Mex spice blend, and cook until fragrant, 1-2 minutes.

• While chicken is cooking, to charred corn, add slaw mix, spinach, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.

• Divide seared chicken and charred corn slaw between plates. • Spoon Mexican butter sauce over salmon. • Serve with light sour cream. Enjoy!