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- For the chimichurri, combine the parsley, coriander, garlic and chilli in a food processor and whizz until roughly chopped. Add the olive oil, lemon juice and red wine vinegar and pulse to combine into a chunky sauce. Season generously with salt and black pepper and set aside.
- Place the corn on the preheated barbecue. Cook for 15-20 minutes, turning with tongs every five minutes or so.
- Remove the husks (if you haven't already) and season generously with salt and black pepper.
- Place the corn on a serving platter, spoon over the chimichurri and serve.
Top tip: Cooking the corn in the husks allows it to steam on the barbecue, keeping it tender and juicy. For smokier, charred corn, simply return to the barbecue for 3-4 minutes after removing the husks.
Per Serving: 227kcals, 19.5g fat (2.8g saturated), 14.9g carbs (2.5g sugars), 2.2g protein, 2g fibre, 0.034g sodium