Method

• 1.
  Remove husk and silk from corn and brush with some of the oil. Season with salt and pepper, wrap in foil, then cook on barbecue for 10 minutes, turning occasionally. Carefully remove foil, place corn directly on grill plate and cook for a further 5 minutes, turning, just until lightly charred. Remove, allow to cool, then run a knife lengthways down cob to remove kernels. Place the kernels in a bowl and discard cob.
• 2.
  Cook rice in boiling salted water for 10 minutes or until tender. Drain, refresh, then drain again. Place in a bowl with kernels. Stir through spring onions and parsley, add lime juice and remaining olive oil, then season with salt and pepper. Serve with chicken.