If using corn cobs: Rub the corn with olive oil and a pinch of salt and put onto a griddle pan over a medium-high heat and cook for about 10 minutes, turning evenly, until golden and slightly charred.

If using tinned sweetcorn: heat one tablespoon of olive oil in a frying pan over a medium-high heat. Add the corn with a pinch of salt and cook for about 5-7 minutes, stirring occasionally, until golden and starting to catch at the edges.

Meanwhile, add all of the dressing to a large mixing bowl with a good pinch of salt and cracked black pepper (we’ll use this to form the salad) and mix well to combine.

Using a knife, slice the corn off the cob onto a chopping board, then scrape it into the bowl, or simply tip in the fried corn, if you used a tin. Followed by the spring onions, avocado, coriander, jalapenos and black beans. Toss everything well to coat.

Tip the salad onto a serving plate and serve, scooped up with tortilla chips.