- Parboil or microwave the corn according to the packet instructions until just tender.
- Heat a griddle pan or barbecue over a high heat. Brush the corn with the olive oil and cook, turning regularly, until charred all over.
- Meanwhile, toast the desiccated coconut in a dry frying pan over a medium heat until lightly golden. Watch carefully as it can burn quickly.
- Slice the spring onions and dice the mango and red pepper.
- Heat the Merchant Gourmet Jamaican-Style Grains & Pulses according to the packet instructions, or use them cold.
- Combine the grains, spring onions, mango, red pepper and lime juice in a large bowl and toss well.
- Divide between serving plates and top with the toasted coconut.
- Serve alongside the charred corn.
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