Heat a frying pan on high, add 1 tablespoon olive oil and the corn cobs, turning occasionally until they begin to char all over. Once the corn is cooked on all sides, remove from heat and set aside to cool. When they are cooled run a knife down each cob, cutting off the kernels from the cob, then place the kernels in a large mixing bowl.
Add the rocket, tuna, dill, parsley and onion. Pour over the lemon juice to taste and the remaining olive oil. Season with salt and pepper. Toss gently and transfer into a serving dish.
Crumble large chunks of the Lemnos Smooth Fetta on top of the salad and serve chilled.
Tip: You can cook the corn for this dish outside on a BBQ hot plate for easy summer entertaining.