Mexican Chicken Vol-Au-Vents

NOTE - for the cooked chicken you could use barbecued chicken or you could poach 1 small chicken breast

Step 1: Preheat oven to 150C/130C fan forced.

Step 2: Place vol-au-vents in a large baking tray and bake for 8 to 10 minutes or just until crisp.

Step 3: Meanwhile gently peel back husk from the corn without removing it but remove and discard the silk and then pull husk back over the corn kernels and rinse corn and then microwave on high (100%) for 4 minutes or until tender and set aside until cool and then remove and discard husk and cut corn kernels from the cove and place in a small food processor and process until a coarse puree forms and then transfer to a bowl.

Step 4: Add chicken, tomato, onion, coriander, chilli and lime juice to the puree and season with salt and pepper and stir until well combined.

Step 5: Arrange vol-au-vents on a serving platter and spoon 1 tablespoon of chicken mixture into each vol-au-vent and top with coriander sprigs and serve.