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    Corn and Chilli relish

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    Corn and Chilli relish

    The perfect accompaniment for barbecued chicken or fish.

    • Vegetarian


    • 2 corn cobs
    • 1 pepper
    • 125g cherry tomatoes
    • 1 red onion
    • 1 Jalepeno pepper
    • 1 Lime
    • 1 teaspoon caster sugar
    • 2 tablespoons chopped coriander


    1. Lightly brush 2 boiled ears of corn with oil; cook on a hot griddle pan until tender and golden. Run a sharp knife down the sides to remove the kernels.
    2. Mix in a bowl with the diced flesh of a roasted, skinned pepper, 125g chopped cherry tomatoes and 1 small diced red onion.
    3. Stir in 1 tbsp chopped jalapeno peppers, the juice of 1 lime and 1 tsp caster sugar. Season; stir in 2 tbsp chopped coriander. Serve with grilled or barbecued chicken or fish.

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