Gently peel husk down corn cob, keeping husk attached at base. Remove as much silk as possible
then bring husk back over cob to re-wrap and enclose completely. Place corn in large bowl, add
enough cold water to completely submerge corn.
Heat oil in medium saucepan; cook garlic, onion, pepper and chilli, stirring, until onion
softens. Add rice; cook, stirring, 1 minute. Add stock and the water. Bring to a boil then reduce
heat; simmer, covered, about 20 minutes or until rice is just tender. Remove from heat; fluff rice
Meanwhile, drain corn. Cook corn on heated oiled grill plate (or grill or barbecue) about 25
minutes or until corn is tender, turning occasionally.
Make chunky salsa - (Combine all ingredients for chunky salsa in medium bowl).
Serve corn with rice and salsa.