500g chicken breast fillets, cut into 2cm cubes 4 rashers bacon 4 corn cobs, cut into 4cm discs 100g unsalted butter, softened 2 teaspoons chopped lemon thyme

Preparation

1. Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
2. Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
3. Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
4. Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
5. Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers.