Rub the cobs of corn with olive oil and sprinkle with salt.
Char on a griddle pan or barbecue over a medium-high heat until the corn is golden and cooked through with some of the kernels dark and charred.
Meanwhile finely slice the red onions, add to a bowl and sprinkle with sea salt and a splash of vinegar (or you could use lime juice) and set aside to lightly pickle while you prep the rest of the salad.
Finely chop the spring onions, coriander, jalapeños, and mint leaves. Once the corn is charred and cooked through and carefully slice the kernels off the cobs.
Add all the ingredients for the sauce to a large mixing bowl, then add all your chopped vegetables and herbs to the sauce, mix well to combine, check you are happy with the seasoning and serve.