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Recipe Instructions:

Ingredients
4 large corn cobs
4 150g boneless chicken breast halves
2 teaspoons coriander seeds ground
1 punnet cherry tomatoes
Instructions
Remove the kernels from the corn by carefully cutting downwards.
Steam the corn and puree with a little of the water from the steamer. Season to taste.
In a nonstick frying pan, add 2 tablespoons of water and cook the chicken over moderate/high heat for 4 to 5 minutes each side, or until cooked through.
In the last minute, add the coriander seeds and cracked pepper, turning to completely coast the chicken.
Set aside to rest.
Add the tomatoes and sauté until just softened.
Serve the chicken on the sweet corn puree and top with sautéed tomatoes.