• Thinly slice spring onion. Drain the sweetcorn.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• In a medium bowl, combine beef mince, fine breadcrumbs, Tex-Mex spice blend, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.

• Wipe out the frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned, 8-10 minutes. • Remove from heat, then add onion chutney, mild chipotle sauce and a splash of water, tossing meatballs to coat. TIP: Add a splash more water if the glaze mixture looks too thick.

• While the meatballs are cooking, add baby spinach leaves mix to the charred corn, along with shredded cabbage mix, garlic aioli and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

• Divide creamy super slaw between bowls. • Top with Tex-Mex beef meatballs. Spoon over any remaining glaze. • Garnish with spring onion to serve. Enjoy!