4 corn cobs, husks on
4 tbsp olive oil
2 tbsp mayonnaise
½ cup feta cheese, crumbled
2 tbsp sriracha sauce
Finely chopped cilantro
Preheat the oven to 220 °C. Place each corn cob on a piece of tin foil. Sprinkle over a tbsp of oil, and wrap. Place in the preheated oven for 20-25 minutes. Then take them out of the foil, fold back the husks and place them under the grill for 5 more minutes.
In the meantime, mash the avocado and mix with the mayonnaise. Season with black pepper.
Serve the corn topped with the avocado mayo, sriracha, feta, cilantro and lime to squeeze over.