• Two corn cobs
• One red pepper, diced
• One shallot, diced
• One spring onion, finely sliced
• 1tsp cumin
• 1tsp cayenne pepper
• Zest and juice of a lime
• Black pepper
• Salt

Preheat the oven to 180c. Using a sharp knife, slice away the corn kernels. Toss together with all the other ingredients except the coriander and some of the lime juice. Add a good glug of olive oil and 2tbsp water. Roast until the liquid has evaporated and the vegetables are coloured. Taste and season with salt, pepper and lime juice to taste. Serve hot or cold.