Heat a pan (preferably a griddle pan) on high heat and add your corn – still in its husks.
Rotate the corn as it cooks until the husk is quite burnt.
Peel the husk off and place your corn on a serving plate.
Combine Barambah’s Yoghurt and chilli sauce and dollop over the corn, adding the spring onion, green chilli, zest and lime juice and heaps of Barambah Organic’s Shredded Cheddar cheese. (If you like it hot, add more chilli sauce).