25g (1oz) 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)

Try this sweet and fiery relish with the fresh crunch of tasty sweetcorn. Perfect for those hot and smoky summer barbecues.Preheat a griddle pan or barbecue until hot.Mix together the butter, lime zest and chopped chilli; season. Brush the corn with the spiced butter, then griddle or barbecue for 8-10 minutes, or until golden and slightly charred. Turn it frequently to stop it burning.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.