2 corncobs, silks and husks removed
2 long green chillies
2 long red chillies
1 cooked barbecue chicken, warm
2 tbsp extra virgin olive oil
¼ cup flat-leaf parsley leaves
Sea-salt flakes and freshly ground black pepper, to season
Finely grated zest and juice of 1 lime
½ tsp sweet smoked paprika plus extra to serve
2 green shallots, thinly sliced
Extra 1 tbsp extra virgin olive oil
Extra 1 tbsp flat-leaf parsley leaves, roughly chopped
Extra 1 lime, to serve
½ cup chipotle mayonnaise to serve
8 tortillas, grilled, to serve
¼ bunch coriander sprigs to serve
- Preheat a barbecue grill to high, or put a chargrill pan over a high heat. Cook corn, turning occasionally, for 15 minutes or until just tender and lightly charred all over. During last 5 minutes of cooking, add chillies and cook until lightly charred, turning occasionally. Cut in half. Set aside.
- Remove chicken meat from carcass. Discard carcass and skin. Shred meat into bite-size pieces and put in a large serving bowl. Add oil and parsley and toss to coat. Season with salt and pepper.
- To make corn salsa, use a large sharp knife to cut kernels from warm corncobs. Transfer to a serving bowl with lime zest and juice, paprika, shallot, extra oil and extra parsley. Season with salt and pepper.
- Cut extra lime into wedges. Put mayonnaise in a serving bowl and dust with extra paprika. Serve chicken with tortillas, corn salsa, halved grilled chillies, mayo, extra coriander and lime wedges.