Charred corn with chunky coriander salsa

Instructions

1 Heat a barbecue hotplate or set a large non-stick grill pan over a high heat. Place corn cobs in husks on hotplate or in pan and grill, turning every 2 minutes, for 15 minutes or until cobs are charred and browned all over.

2 Meanwhile, to make salsa, place coriander, jalapeños, gherkins and lime juice in a small food processor. Blend to combine until salsa texture is chunky. Add oil to salsa and stir to combine.

3 Peel husks from grilled corn cobs and discard (be careful as some hot steam will escape). Arrange corn cobs on a large serving platter. Scatter hot cobs with parmesan.

4 Serve charred corn cobs with a side of salsa (or drizzled over corn) and lime wedges.