1 red pepper, halved lengthways, cored and deseeded
1/2 Scotch bonnet chilli or hot red chilli, deseeded and finely chopped
6 plum tomatoes, roughly chopped
1 small bunch of coriander leaves, roughly chopped
juice of 2 limes
140 ml (1/4 pint) extra-virgin olive oil
salt and pepper
warm flatbreads, to serve
Blanch the corn cobs in a large saucepan of boiling water for 30–45 seconds. Drain, then brush with the sunflower oil and cook under a grill preheated to its highest setting for 4–5 minutes, turning frequently, until beginning to char at the edges. Using a sharp knife, cut the kernels from the cobs and put in a large bowl.
Meanwhile, cook the red pepper halves, skin-side up, under the preheated grill for 6–8 minutes until the skin begins to blister. Place in a plastic food bag, seal and leave for 5 minutes. When cool, peel away the blackened skin, then dice the flesh and add to the bowl of sweetcorn.
Halve, peel and stone the avocado, then dice the flesh. Stir into the sweetcorn mixture with the chilli and tomatoes.
In a separate bowl, mix together the coriander, lime juice and olive oil, then season and whisk well. Pour the dressing over the sweetcorn mixture and toss through gently. Serve with warm flatbreads.