Makes about 200g
For the corn relish
1 red onion, thinly sliced
1 red chilli, finely chopped
1 red pepper, roughly chopped
¼ tsp paprika
100g sweet corn
Rapeseed oil
Salt and freshly ground black pepper
To cook the relish, heat a saucepan with a little oil, add the onion and sauté for about 5-7 minutes until softened but not brown, stirring from time to time.
Stir in the red chilli and red pepper together with the paprika. Cook for 2 minutes, stirring from time to time.
Stir in the sweet corn, season with salt and freshly ground black pepper and simmer on a low heat for 2 to 3 minutes.
Set aside to cool.
