Jamaican Jerk Chicken Tacos

Slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Finely chop the red onion (see ingredients list). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients list).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, 4-5 minutes, or until golden and lightly charred. TIP: The corn kernels will pop out of the pan, loosely cover with aluminium foil if you like! Transfer the corn to a medium bowl along with the tomato, coriander and onion. TIP: Add as much or as little red onion as you like depending on taste preference. Season with salt and pepper, and add a drizzle of olive oil and the white wine vinegar if you like. Mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken tenderloin and cook, tossing, until browned and cooked through, 5-6 minutes. TIP: The jerk spice blend will char a little during cooking, this adds to the flavour!

Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.