Mexican chicken tray bake

Preheat oven to 220°C fan-forced. Line the oven tray with baking paper. Soak wooden skewers in water for 10 minutes.

Cut red onion into thin wedges. Thinly slice green onions. Thinly slice 1 lime and juice the other. Pick leaves from coriander stems and place in a bowl of iced water for serving. Finely chop coriander stems.

Combine 2 tablespoons chopped coriander stems with Mexican hot sauce, mayonnaise and ¼ teaspoon paprika in a small bowl.

Cut chicken tenderloins in half lengthways. Thread two halves onto each skewer. Brush chicken with 1/3 cup of mayonnaise mixture, then arrange with onion over half the tray, propping up the skewer ends on the edge of the tray. Place lime slices in between the skewers.

Remove husks and silks from corn and discard. Cut kernels from cobs and place in a medium bowl; add 1/3 cup mayonnaise mixture and combine well. Spoon corn mixture over the other half of the tray; finely grate parmesan over corn and scatter with two-thirds of the green onion.  Sprinkle with remaining paprika.

Wrap tortillas in foil.

Bake chicken and corn mixture and wrapped tortillas for 25 minutes or until chicken is cooked through.

Stir the lime juice and remaining mayonnaise mixture through the corn, then crumble over fetta; top with drained coriander leaves and remaining green onion. Drizzle chicken skewers with extra Mexican hot sauce. Serve with warmed tortillas.