Step 1

Spray a stove-top grill or barbecue grill with oil spray. Heat over high. When hot, place the whole corncobs on the grill and cook, turning occasionally, until slightly charred. Remove from grill, cover and keep warm.

Step 2

Place the capsicum and sweet potato on the hot grill and cook for 3-4 minutes or until sweet potato is tender. Remove from heat.

Step 3

Arrange the capsicum, sweet potato and baby spinach leaves on a serving plate.

Step 4

Take the corncobs and holding the top, use a sharp knife to carefully cut down the length of the corncob, close to the core, to remove the kernels. Add to the salad. Season with salt and cracked black pepper.

Step 5

Sprinkle with the chopped chives and serve with the sour cream.