Boil the corn for 6 minutes, drain and brush with oil. Place under a preheated grill for 6-8 minutes, turning occasionally until slightly charred. Allow to cool slightly.
With a sharp knife, cut down the sides of the cobs to remove all the kernels and mix with kidney beans, pepper and cheese in a large bowl. Mix in the lettuce leaves.
Mix together the soft cheese, vinegar and 3 tbsp water and gently toss into the salad. Serve immediately.
This recipe works equally as well with shredded round lettuce and rocket salad instead of little gem lettuce and Baby Leaf Herb Salad. To save some time you could always substitute corn on the cob with tinned sweet corn.
This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here: www.makemoreofsalad.com