From fridge to fork in 15 minutes
1. Place corn into a microwave and microwave on high for 5 minutes. Remove and cut base from corn. Holding top of husks in your hand, gently shake and clean, silk free corn will slide from husks. Cut kernels from corn and place into a bowl. Add tomatoes and avocado. Toss until combined. Season with salt and pepper.
2. Meanwhile, combine cornflour and seasoning in a shallow dish. Whisk eggs in a shallow bowl.
3. Heat 2 cm deep oil in a large frying pan over medium heat. Coat steaks with egg then cornflour mixture and place into hot oil. Cook for 2 to 3 minutes each side (in batches, if necessary) or until golden and crisp. Transfer to a tray lined with paper towel. Serve steaks with corn, tomato and avocado salad. Garnish with coriander and lime wedges.