1.Cook kumara in salted, boiling water until just tender, then drain well and set aside to cool.
2.Run a sharp knife down the sides of the corn cobs to remove the kernels. Place cold kumara, corn kernels, salami, green pepper and coriander in a bowl. Drizzle with lemon juice and olive oil, season with salt and pepper and toss well.
3.To make red pepper mayonnaise, drain peppers of any juices, place in a food processor and pulse to blend. Add the mayonnaise and blend until smooth. Makes 1½ cups.
4.Serve salad with red pepper mayonnaise on the side to dollop over.
5.Adjust seasoning with salt and pepper, if necessary.