Preheat the grill to medium.

Use your hands to rub a drizzle of olive oil and a sprinkle of salt and pepper into each sweetcorn cob. Grill for 7-8 minutes, turning every few minutes, until lightly charred. Allow to cool completely.

Carefully cut the sweetcorn kernels from each cob and combine with the baby tomatoes, avocado, red onion and coriander in a large bowl. Add the lime juice, a good glug of olive oil and a generous sprinkle of salt and black pepper, then stir well to combine. Taste and adjust the seasoning, if needed.

Serve sprinkled with feta cheese (if using) and another crack of black pepper.