For the chilli jam, place the tomato, tomato purÃ©e, honey, chilli flakes and a splash of water into a small saucepan. Season with salt and freshly ground black pepper and heat gently until combined and thickened.
For the chargrilled sweetcorn, heat a griddle pan until hot. Rub the corn with olive oil and chargrill for 10-12 minutes, turning occasionally, until tender.
To serve, carefully chop the corn into chunks and place onto a plate with a spoonful of chilli jam.