I'm posting this as a recipe so that I don't forget about it but really we just threw some leftovers in a bowl and it ended up tasting good!
Corn cob (stripped)
1/2 punnet cherry tomatoes
2 Spring onions
Dressing : juice 1/2 lemon, crushed garlic clove, olive oil, cracked black pepper
I grilled the corn cob whole in a dry frying pan and once it was almost cooked through I added the tomatoes to the pan until they were slightly charred. Mick cut the corn from the cob and we tossed it into a big bowl with the chopped tomatoes, some avocado and a couple of sliced spring onions. We made up a small amount of dressing with the juice of half a lemon leftover from the night before, a crushed garlic clove, a splash of olive oil and cracked black pepper. Everything got a good mix in the bowl and we ate it on toasted bruschetta.
We've discovered packaged bruschetta in the bread section at the supermarket. It has a long shelf life and the pieces are fairly flat so they fit in the toaster. They are a great backup!