Preheat the oven to Gas Mark 7, 220℃, fan 200℃. Brush the red pepper, corn cobs and garlic clove with a little olive oil and place them on a lightly oiled baking sheet. Scatter over the thyme sprigs and roast them all together. Remove the corn after 10-12 minutes, the garlic after 15-20 minutes or until it feels soft - and the pepper after 25-30 minutes or until the skin is charred black.
When the corn is cool enough to handle, hold it upright on a firm board and scrape down its length with a sharp knife to remove the kernels. Set them aside. Put the roasted pepper into a medium bowl and cover with cling film until cool, then peel off the skin and finely chop the flesh.
Squeeze the roasted garlic out into the bowl where the pepper was so it can mix with any of the pepper juices. Stir in the 2 tbsp olive oil, the lemon juice and dried chillies, then tip in the roasted corn and chopped pepper and a few fresh thyme leaves. Mix everything together, then taste and season with salt and pepper.
Goes well with tortilla chips as an appetizer - or served with chicken.
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