Heat the grill to high. Lie the corn on the cob on a baking sheet and slide under the grill, turning occasionally until charred, then set aside to cool.

Heat the air-fryer to 200°C. Crush the cornflakes into small pieces and add to a bowl with the mixed seeds before seasoning with salt and pepper. Season the mayo with salt and pepper then brush it onto the chicken before rolling in the cornflakes to completely cover. Line the air-fryer basket with tin foil, and add your chicken. Cook for 10 mins, then flip and cook for another 4 minutes until golden, crispy and cooked through.

If you don't have an air-fryer, bake at 180°C for 20 mins.

For the dressing, mix mayo and hot sauce until smooth, squeeze in the lime juice and loosen with water if needed. Taste and season with salt and pepper.

Back to the corn! Remove the kernels with a sharp knife. Pull the lettuce leaves apart or roughly shred and add to a large mixing bowl. Finely slice the spring onions and celery and add to the bowl along with the charred corn and coriander leaves. Add half of the dressing and toss well, then tip onto a platter and scatter over the feta.

Remove from the chicken the airfryer and slice into pieces before serving with the salad. Drizzle with the remaining dressing, then slice the chives and scatter over the top. Finish with a crack of black pepper.