1 To make dressing, whisk mayonnaise, buttermilk and lemon juice together until smooth. Add remaining ingredients, season. Refrigerate until ready to serve.

2 Wrap corn cob in a piece of damp paper towel. Place onto a microwave-safe plate. Microwave 3 minutes until almost tender. Set aside to cool. Cut kernels from the cob.

3 Cook bacon in a medium non-stick frying pan over medium heat until golden. Remove to a bowl, cool. Add the corn and avocado to the bacon, stir gently to combine.

4 Cut each lettuce wedge in half crossways, arrange board or serving plates. Spoon over the corn mixture. Drizzle with a little dressing. Top with coriander and serve with remaining dressing on the side.