Throw some chopped fresh chilli into the dressing for a little
6chicken Marylands, skin slashed50 mlolive oil, plus extra for drizzling1 tbsplime juice1garlic clove, finely chopped1 tsp eachsweet paprika, smoked paprika and ground cumin4corn cobs2avocados, coarsely chopped1spring onion, thinly slicedTomatillo dressing150 gmdrained canned tomatillos (see note)½ cup(firmly packed) coriander1garlic clove, coarsely chopped80 ml(1/3 cup) olive oil50 mllime juice, or to taste
Heat a char-grill or barbecue to medium-high. Combine chicken in a bowl with oil, lime juice, garlic and spices, season to taste and massage marinade into chicken. Grill, turning often, until browned and cooked through (10-15 minutes).
Drizzle corn with a little olive oil and grill, turning occasionally, until slightly charred and tender (6-8 minutes). Cut kernels from corn, keeping in clusters, then transfer to a bowl. Just before serving, add avocado and spring onion.
For tomatillo dressing, process tomatillos, coriander and garlic in a small food processor until smooth, add olive oil and lime juice, season to taste and process to combine.
Drizzle tomatillo dressing over corn mixture to taste and toss to combine. Serve with spiced chicken and extra dressing to taste.
Note Canned tomatillos are available from Monterey Mexican Foods, Fireworksfoods and select delicatessens.