Boil the corn until tender, leave to cool. Once cool enough to handle, stand each on a board and slice off the kernals with a sharp knife.

Put the kernals in a dry frying pan over a high heat and char so they are slightly blackened and smelling great! Shake or stir the pan occasionally.

Finely chop the coriander, tomatoes, chilli and spring onion. It's ok if the tomatoes are a little chunkier.

Place in a bowl with the charred corn.

Squeeze in lime, add a good drizzle of olive oil, and a pinch of salt. Stir well.