Cajun Chicken with Charred Corn Salsa

Method

1. 1

   Butterfly or flatten the chicken breast slightly for even cooking, then coat all over with the Cajun seasoning and half the olive oil.

2. 2

   Heat a frying pan over medium-high heat and cook the chicken for 5–6 minutes each side until charred and cooked through. Rest for 2 minutes, then slice.

3. 3

   Meanwhile, dry-fry the sweetcorn in a separate small pan over high heat for 3–4 minutes until lightly charred.

4. 4

   Stir the charred corn through the salsa with the remaining olive oil and a squeeze of lime.

5. 5

   Serve the sliced chicken with the corn salsa spooned over.