This works as a side salad for grilled meat or otherwise spooned over brown rice or quinoa. You can make the sauce well in advance, leaving just the corn to grill and the salad to mix.
- 4 corn cobs, trimmed
- 15g mint leaves, roughly shredded
- 20g coriander leaves, chopped
- 2 large ripe avocados, peeled, stoned and cut into 3cm pieces
- 5 spring onions, finely sliced on an angle
For the sweet chili and lime sauce
- 1 small red pepper
- 70g caster sugar
- 90ml rice vinegar
- 2 tbsp fish sauce
- 2 red chillies, deseeded and finely chopped
- 5cm piece fresh ginger, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- Finely grated zest of 1 lime, plus 2 tbsp lime juice
- Heat the oven to 220C.
- Start with the sauce. Put the pepper on a small oven tray and roast for 25 minutes, until soft and blackened all over. Take out of the oven and, when cool enough to handle, peel and discard the skin, and remove and discard the seeds and stalk. Put the pepper flesh in the small bowl of a food processor, and blitz to a smooth puree.
- Put the sugar, vinegar and fish sauce into a small saucepan on a medium-high heat, bring to a boil, stirring to melt the sugar, and leave to bubble for five to six minutes, until the syrup is thick and reduced to about a half. Off the heat, stir in the chillies, ginger, garlic and red pepper puree, and leave to cool. Once cool, stir in the lime zest and juice, and set aside.
- Put a char-grill on a high heat and ventilate your kitchen. Once hot, grill the corn for eight to 10 minutes, turning regularly, until fairly black all over, then cut off the kernels in large clumps.
- Mix the corn kernels in a large bowl with the chilli sauce, herbs, avocado and spring onion, season with salt to taste, and serve immediately.