You can make this salad all year
round – just swap the corn cobs for
a 198g can sweetcorn.
Bring to the boil a saucepan of water
big enough to hold all the potatoes and
corn. Cook the potatoes for 12 mins,
adding the corn after 6 mins, until both
are tender. Drain well.
Meanwhile, mix the sliced red onion
with the lime juice and half the oil in a
large salad bowl. Mix the remaining oil
with the garlic, paprika and some
seasoning in a shallow bowl, then toss
in the chicken until thoroughly coated.
Heat a griddle pan, then griddle the
chicken for 3 mins on each side until
cooked through. Tip the potatoes into
the bowl with the onions. Stand a corn
cob on one end on a chopping board,
then slice down the length, cutting off
the kernels in strips. Mix into the potato
salad with the coriander and seasoning,
then serve alongside the smoky griddled
chicken, with lime wedges, if using.