Sweetcorn relish with tortilla chips recipe


Try this sweet and fiery relish with the fresh crunch of tasty sweetcorn. Perfect for those hot and smoky summer barbecues.
Preheat a griddle pan or barbecue until hot.
Mix together the butter, lime zest and chopped chilli; season. Brush the corn with the spiced butter, then griddle or barbecue for 8-10 minutes, or until golden and slightly charred. Turn it frequently to stop it burning.

Remove from the heat and allow to cool. Using a large, sharp knife, scrape the kernels into a bowl. Stir through the avocado, tomatoes, coriander, oil and lime juice. Season to taste.

Ingredients
  • 25g (1oz) butter, softened
  • 1 lime, zested and juiced
  • 1 red chilli, finely chopped
  • 2 corns on the cob, husk and silk removed
  • 1 avocado, finely chopped
  • 100g (3 1/2oz) cherry tomatoes, diced
  • handful fresh coriander leaves, chopped
  • 2 tbsp extra-virgin olive oil
  • tortilla chips, to serve (optional)






Update Here