MAKE THE SALAD

Start by charring your corn.

Use a sharp knife to cut the corn from the cob.

Then put the corn in a HOT frying pan (with no oil) and stir very occasionally, until it’s browned on both sides.

Set the corn aside in a large serving bowl.

Fry the peppers and red onion.

Dice both vegetables into 1cm pieces and fry on a high heat with 1 tablespoon of the oil.

Once they’re soft and starting to brown, add them to the corn.

Next, drain and rinse your beans thoroughly.

Leave them to dry before adding to the bowl – you don’t want to dilute the beautiful dressing with water.

Thinly slice the spring onion and add to the bowl.

Use both the white and green bits.

MAKE THE DRESSING

Finely chop the chilli, and grate the garlic, then mix together with all the remaining ingredients.

What you’ll end up with is a thick almost sauce-like dressing.

Taste it.

Adjust the ingredients until it tastes great.

Then stir your dressing through the salad.

Give it one last taste, and add more salt if needed.

PREPARE YOUR SIDES

You’re going to make a selection of tasty sides to serve along with your salad: Chopped coriander, limey avocado, sour cream and tortilla crisps.

Heat your grill to high. 

While it’s heating, chop the coriander, and put it in a small bowl.

I use the stalks too – just slice them very finely.

Then cut the avocado into bitesize pieces and stir together with the juice of half your lime.

The lime is important because it will add another layer of flavour, but also stop the avocado from going brown.

Chop your other lime into wedges and put in another small bowl, to serve alongside your salad.

Decant the sour cream into a bowl.

Last, toast the tortilla.

The idea is to create a kind of healthier tortilla chip out of them.

Cut the tortilla into wedges. Brush them with oil and sprinkle with course grains of salt and smoked paprika.

Grill for a couple of minutes on each side, or until they’re stiff and golden. Leave to cool.

You may have to do it in batches, depending on the size of your tray.

The tortilla chips keep well, so you might want to make extra for later. They’re a great snack with dips.

Serve your salad with all the sides.

Load it with coriander, sour cream and avocado, and squeeze over the extra lime if needed. Scoop it all up with the tortillas.