Grilled corn with chilli and rosemary salt

Instructions

1. Gently peel husks back from corn, keeping them attached. Remove and discard silk from cobs. Gently pull husks back over corn. Place corn in a large bowl and cover with cold water. Set aside for 10 minutes.
2. Meanwhile, preheat a chargrill or barbecue grill over medium-high heat. Pat corn dry with paper towel. Lightly spray husks with oil. Remove husks on 1 side of each cob so kernels are exposed. Cook, turning occasionally, for 15–20 minutes or until charred and cooked through. Set aside to cool slightly.
3. Combine chilli, garlic, sea salt and rosemary in a small bowl. Serve corn sprinkled with chilli and rosemary salt.