Method

• 1.
  For the garlic-infused oil, heat the oil in a small frypan over medium-high heat. Add the garlic and cook, swirling the pan occasionally, for 1-2 minutes or until golden. Strain through a fine sieve into a bowl, reserving the garlic and oil separately. Set oil aside for 15 minutes to cool.
• 2.
  Combine paprikas, chilli, lemon juice and oil in a screw-top jar. Shake to combine.
• 3.
  Heat a chargrill pan or barbecue to high heat. Dip corn cobs in water, then grill, turning, for 5 minutes or until tender. Set aside to cool. Drizzle the chillies with oil and grill, turning, for 4 minutes or until slightly softened.
• 4.
  When corn and chillies are cool enough to handle, cut kernels from cobs and halve chillies lengthways.
• 5.
  Combine rice and dressing in a bowl and scatter with a little coriander. Toss corn, chilli, onion, a little of the dressed rice and remaining coriander in a bowl, then spread over a platter. Serve with remaining rice.