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Sweetcorn relish with tortilla chips recipe

Sweetcorn relish with tortilla chips recipe

8 ratings

Try this sweet and fiery relish with the fresh crunch of tasty sweetcorn. Perfect for those hot and smoky summer barbecues. See method

  • Serves 4
  • 25 mins to prepare and 10 mins to cook
  • 206 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 25g butter, softened
  • 1 lime, zested and juiced
  • 1 red chilli, finely chopped
  • 2 corns on the cob, husk and silk removed
  • 1 avocado, finely chopped
  • 100g (3 1/2oz) cherry tomatoes, diced
  • handful fresh coriander leaves, chopped
  • 2 tbsp extra-virgin olive oil
  • tortilla chips, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    6g 29%
  • Sugars

    2g 2%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 7.5g Protein 2.2g Fibre 2.1g


  1. Preheat a griddle pan or barbecue until hot.
  2. Mix together the butter, lime zest and chopped chilli; season. Brush the corn with the spiced butter, then griddle or barbecue for 8-10 mins, or until golden and slightly charred. Turn it frequently to stop it burning.
  3. Remove from the heat and allow to cool. Using a large, sharp knife, scrape the kernels into a bowl. Stir through the avocado, tomatoes, coriander, oil and lime juice. Season to taste.
  4. Serve the relish with tortilla chips as a snack or as a starter.

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