Mix the dressing ingredients together in a small bowl and season to taste.
Place the corn cobs in a shallow dish with 45mls of water, cover and cook in the microwave, on a medium heat for 8 mins.
Remove and drain, then smooth each cob with a little butter.
Pre-heat grill.
Place the corn cobs on a tray or dish and grill for 5-8 mins, turning until charred in places.
Remove and allow to cool on a cooling rack. Hold the sweetcorn vertically and using a sharp knife, cut down to slice off the kernels.
Arrange the corn and salad ingredients on a serving platter. Dot with the dressing then scatter over the coriander to serve.