Preheat a grill or skillet to medium-high heat. Brush the corn with olive oil and grill for 2–3 minutes or until char marks form. Remove from the grill and set aside.
Allow the corn to cool slightly, then cut the kernels from the cob. The best way to do this is by placing the cob inside a bowl so they don’t go everywhere.
In a separate large bowl, combine the sour cream, spring onions, green or red pepper (if using), corn, the lime zest and juice. Stir a few times to coat evenly.
Add the cheese, coriander, jalapeños and Mini Mex Taco Spice. Adjust seasoning to taste.
