Barbecued prawn skewers with corn and mango chilli salsa

1 Heat a barbecue hotplate to a medium-high heat. Thread prawns onto skewers, three at a time, making 8 skewers in total.

2 Barbecue the corn cobs for 15-20 minutes, or until slightly charred and cooked through.

3 Meanwhile, make mango-chilli salsa. Combine mango, avocado, lime and chilli in a small bowl, toss gently and set aside.

4 Spray barbecue hotplate with olive oil and cook prawn skewers, turning, for 2–3 minutes or until pink and cooked through.

5 Serve the prawn skewers with charred corn, mango-chilli salsa, mixed salad leaves, vinaigrette and the extra lime wedges.