Carefully peel back corn husk without removing. Remove corn silk. Brush corn cobs with olive oil and place towards the edge of the hot grill so husks don’t burn. Turn the corn cobs occasionally.
When ready, remove from the grill and sprinkle with sea salt before smearing a generous amount of chipotle aioli on top of each cob. Add chilli flakes, coriander and a squeeze of lime (and cheese if desired). Serve with cut limes.
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