2large peppersred and green, deseeded and cut into thick pieces
1.5or 2 small green chillieswithout the seeds, finely chopped
1small red onionfinely chopped
1cloveof garlicfinely chopped
Small cilantro bunchfinely chopped (about 5 tablespoons)
1lime - juice and zest
3tablespoonsolive oilplus a bit more for brushing the corn
Fine sea salt to taste
Brush the corn lightly with oil and grill in a griddle pan on a medium heat for about 10 minutes, turning often. Remove from the heat and leave to cool.
Place the peppers in the griddle pan and quickly brown for a couple of minutes turning often. Remove from the heat and set aside.
While the vegetables are cooling make the dressing by combining the oil, garlic and lime juice and zest. Stir and set aside.
Place the corn vertically on a cutting board and remove the kernels by slicing downwards all the way around (using a sharp knife). Place the kernels in a bowl.
Finely chop the grilled peppers and combine with the corn kernels. Add the cilantro, onion, chillies, season to taste and stir thoroughly. Stir and refrigerate for 30 minutes. Pour in the dressing before serving.