Mexican-style barbecued corn

1.Process chillies in adobo sauce with juice and mayonnaise until smooth.

2.Stir pepitas in a dry frying pan over low-medium heat for 3 minutes or until lightly browned. Add paprika and cumin, stir a further 15 seconds. Transfer to a small bowl.

3.Cook corn in husks in a large saucepan of boiling salted water for 6 minutes or until almost tender. Drain; cool in husks. Peel back the corn husks; remove and discard the silks. Tie the husks back with kitchen string.

4.Heat a barbecue or chargrill pan over medium heat. Cook corn, turning, for 5 minutes or until lightly charred.

5.Place corn on a platter and spoon a little chipotle mayonnaise on cobs. Sprinkle with parmesan, then pepita mixture. Serve with lime cheeks and remaining chipotle mayonnaise.