- 1 tomato, seeds removed, chopped
- 1 tsp tomato purĂŠe
- 1 tsp clear honey
- large pinch dried chilli flakes
- splash water
- salt and freshly ground black pepper
- 1 corn cob
- 1 tbsp olive oil
- For the chilli jam, place the tomato, tomato purĂŠe, 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.
- 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.
- To serve, carefully chop the corn into chunks and place onto a plate with a spoonful of chilli jam.