Charred corn salad with creamy chipotle dressing

1.Preheat barbecue grill to high. Lightly brush corn with oil. Cook for about 10 minutes, turning now and again, until bright yellow and lightly charred. When cool enough to handle, stand cob on end on a board and run a sharp knife down the sides to remove the kernels in chunks.

2.While corn is cooking, halve tomatoes, crumble feta, thinly slice spring onions and slice avocado. Combine in a large bowl or platter with corn and spinach.

3.For dressing, whisk lime juice, sour cream and chipotle sauce in a small bowl until smooth. Loosen with a little water. Drizzle over salad just prior to serving.