Boil the sweetcorn in salted water for 5 minutes then drain and refresh in cold water. Place red peppers directly on grill to scorch and place in a bowl and cover with cling. After 10 minutes peel, remove the seeds and chop. Add to the sweetcorn with the lime juice and zest. Boil the vinegar, water and sugar with the salt until sugar has dissolved. Cool. Finely slice the red onions and add the pickle liquor. Allow to marinate for an hour.

Whisk the sour cream and paprika together and season to taste.

Drain and sprinkle over the corn mix. Drizzle over the sour cream and garnish with coriander and a sprinkling of Tajine.