Cook corn, you can boil and then cut the kernels off or if using frozen corn, thaw and then roast in oven for 20 minutes until cooked and slightly charred. Set aside to let cool.

In a mixing bowl, combine tomatoes, corn, shallot, jalapeño, cilantro. Top with olive oil, Malden salt, pepper and lemon juice.

Toss gently and transfer to your favourite serving dish and enjoy!