Wash and boil the corn on the cob for approx 3 – 4 minutes. Whilst this is cooking, heat the oven. Once cooked through, drain the cobs and coat with rose harissa and lime juice. Place in oven and cook for further 3 – 4 minutes.
Whilst the corn is cooking wash and chop the salad and arrange on the plate.
Add the cooked chilli corn, drizzle with lemon juice, beetroot sauce and black pepper and serve.