INGREDIENTS
•
4 cobs sweet corn
•
1 pound free-range chicken breast, cut into small chunks
•
1/2 cup chopped mint
•
1 piece fresh ginger, chopped
•
2 cloves garlic, chopped
•
1 fresh chili, chopped
•
1 tablespoon olive oil, plus extra for rubbing
•
1/2 cup Cooks' Essentials sticky soy-and-ginger glaze
•
For the coconut-and-coriander dip, blend the following:
•
1 14-ounce can coconut milk
•
6 spring onions, white part only, sliced
•
1/4 cup chopped coriander
•
sea salt and freshly ground black pepper, to taste