Juicy sweet corn barbecued with a classic spice rub and topped with delicious mango avocado salsa. A side veg fit for any grill day dinner!
Combine all dry spices in a small bowl and mix until well combined. On a long baking sheet, lay out all shucked ears of corn and brush with melted butter. Using your fingers, sprinkle liberally with the spices, turning each ear of corn to coat all sides.
Preheat the grill to medium-high, and place the corn onto the grill, turning every 2-3 minutes to prevent too much charring. You want some colour, but you don't want to dry it out. When corn is evenly cooked with some char on each side, remove from grill (about 10 minutes total). Set aside.
To make the salsa, combine the honey, lime juice and salt into a small bowl and microwave for 10 seconds to dissolve the honey. Combine all other ingredients into a bowl and add the dressing over top, tossing lightly to combine.
Serve immediately, with lots of salsa spooned over top. If desired, cut the corn off the cob and serve as a salad.