If using fresh corn and you want to grill - shuck the corn including all the hairy part then grill, turning now and then and moving to a cooler part of the grill if too hot until gently grilled. You should have the odd bits brown and it will go a slightly darker yellow as it cooks. Allow to cool slightly before removing the kernels from the stem. To do this, stand on the thick end in a shallow bowl and use a sharp knife to cut down and remove kernels. Turn and repeat until all removed.

If you'd rather pan-cook, remove the kernels first and heat a little butter or oil (or a mix, you need around 1tbsp total) in a medium skillet. Cook for around 5 minutes until the kernels have softened but are not charred then remove from heat.

Roughly chop the cilantro and slice the scallions. Put both in a bowl along with the corn kernels, black beans and cheese.

Mix together the dressing ingredients (yogurt, lime juice, cumin and paprika) then add to the salad and mix until all combined.