Take BBQ corn to the next level by teaming it with two mouth-watering condiments.
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Heat a barbecue grill or chargrill on medium-high. Fold the corn husks back and tie with kitchen string. Remove the silk. Drizzle with oil and season. Cook, turning occasionally, for 10 mins or until corn is tender and lightly charred.
Meanwhile, whisk the sour cream, mayonnaise and peri peri sauce in a small bowl with 1 tbs water. Season.
Drizzle corn with the mayonnaise mixture and chimichurri. Sprinkle with lemon rind and drizzle with lemon juice to serve.