Barbecued Mexican street corn

Chipotle mayonnaise

• 200 g grapeseed oil
• 1 egg, room temperature
• 40 g freshly squeezed lime juice
• ¼ tsp sea salt
• 2 tbsp chipotle chilli in adobo sauce

Barbecued corn

• 500 g water
• 4 corn cobs, with husks
• grapeseed oil, to drizzle
• 4 tbsp feta cheese, crumbled, to serve