Chargrilled sweetcorn with chilli jam



For the chilli jam

For the chargrilled sweetcorn


  1. For the chilli jam, place the tomato, tomato purée, honey, chilli flakes and a splash of water into a small saucepan. Season with salt and freshly ground black pepper and heat gently until combined and thickened.

  2. For the chargrilled sweetcorn, heat a griddle pan until hot. Rub the corn with olive oil and chargrill for 10-12 minutes, turning occasionally, until tender.

  3. To serve, carefully chop the corn into chunks and place onto a plate with a spoonful of chilli jam.

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