1 Heat a large chargrill pan or barbecue hotplate and spray with olive oil. Cook corn, turning, for 7–8 minutes, or until corn is tender and lightly charred. Cook the tortillas, turning, for 1 minute on each side, or until warmed through. Wrap the tortillas in foil to keep them warm.
2 Meanwhile, combine yoghurt, lime zest, half the lime juice and the garlic in a small bowl.
3 When the corn is cool enough to handle, use a small knife to remove kernels from cobs. Place in a medium bowl. Add the red onion, chilli, coriander, salad leaves, beans, olive oil and restof the lime juice. Toss to combine.
4 Cook the salmon on heated chargrill pan (or barbecue) for 2–3 minutes on each side (for medium), or to your liking.
5 Divide the corn salad and the salmon among serving plates. Top with lime yoghurt and serve with the tortillas and chopped coriander leaves.