Mexican corn salad

Process

1. Heat the oil in a large non-stick pan on high until shimmering
2. Add the sweetcorn and a little salt. Stir a bit (to make it a single layer), then leave for approx 2 minutes undisturbed.
3. Give another stir, leave for another 2 minutes.
4. Repeat for a total of 10 minutes, until the sweetcorn is well-charred.
5. Remove to a bowl, stir in everything else, and serve.

Notes

Can be eaten at room temperature or hot out of the oven.