Method

• 1.
  Heat a chargrill pan or barbecue to high heat. Brush corn and capsicums with oil and grill, turning occasionally, for 15 minutes or until charred.

• 2.
  Set aside to cool slightly, then slice kernels from cobs. Place half the kernels in a bowl and fold through yoghurt, chilli oil, garlic and oregano. Peel capsicums and thinly slice.
• 3.
  Heat 1cm sunflower oil in a deep frypan over high heat and add corn silk. Cook for 1 minute or until crisp. Remove with a slotted spoon and drain on paper towel.
• 4.
  Spoon yoghurt mixture onto a serving plate. Scatter with remaining corn kernels, capsicum and fried corn silk to serve.