Corn on the Cob is the most versatile BBQ veg, as it goes with almost any grilled sliced meat, fish or seafood, including prawns - though it can get a bit predictable. This spicy variant livens it up, so that you can leave the meat etc unmarinated, and enjoy its natural flavour.
Preheat grill, griddle or BBQ..
Mix everything in a large bowl. Immerse your corn in this mixture, and place each ear onto a piece of aluminium foil big enough to wrap it and twist the ends closed.
Cook 20 to 30 minutes, turning occasionally, until tender.
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