Blanch the corn in boiling salted water until tender but not overcooked.
Drain, set aside and chill.
Dice the onions, spring onions, red bell peppers, raw mango, pineapple, avocado and celery to almost the same size as the corn.
Cut the cherry tomatoes into half and add the parsley, cilantro and basil to the vegetables.
Season to taste with salt and pepper.
Add the lemon juice, olive oil and mix well.
Fill into taco shells for presentation or alternatively in a bowl.
Corn tossed with spring onions, bell peppers, raw mango, avocado, celery, cherry tomatoes and herbs make a crunchy and refreshing salad.