Calamari and mango salad with Bloody Mary dressing

Ingredients

• Calamari and mango salad
• 3 squid hoods, cleaned, scored, cut into 4cm pieces
• finely grated zest and juice of 1 lemon
• 2 corn cobs, husks and silks removed
• 1/2 large iceberg lettuce, torn
• 400 grams tub baby heirloom tomatoes, halved
• 1 mango, seeded, cut into 2cm pieces
• 1 Lebanese cucumber, sliced
• 1 small red onion, thinly sliced
• coriander, lime wedges to serve
• Bloody Mary dressing
• 1 1/2 tablespoon Worcestershire sauce
• 1 jalapeño chilli, seeded, chopped
• 2 tomatoes, chopped
• 2 teaspoons Tabasco sauce (optional)