Rub the two mielies with 1 tbsp olive oil and season. Place a griddle pan over a high heat and fry the mielies for 30-60 seconds a side, until they begin to char. Using a sharp knife, carefully cut the kernels from the cob and combine with the rocket on a platter. Top with chicken, mint, walnuts, chilli and avocado. Season to taste, squeeze over the lemon and drizzle over the remaining olive oil.
For the dressing:
Whisk together the garlic, yoghurt, olive oil, chopped chives and a squeeze of lemon. Season to taste.
Recipe by Hannah Lewry for City Press’s iMagazine. Download the iPhone app here.