Mexican bean salad with toasted tortilla

Ingredients

• 2 corn cobs, husks and silks removed
• 400 grams can black beans, drained, rinsed
• 1 red onion, diced
• 1/2 bunch coriander, leaves picked
• 1/4 cup extra virgin olive oil
• 3 vine-ripened tomatoes, chopped
• 1 avocado, seeded, chopped
• juice of 1 lime
• 4 flour tortillas
• 1/2 iceberg lettuce, shredded
• 2 eggs, soft-boiled, peeled, halved (see recipe tip)
• chilli sauce, lime wedges to serve