Pull the outer husks down the ear of corn to the base. Strip away the silk by hand. Fold husks back into place and tie with one of the husks. Spray the corn with olive oil spray.

Heat the grill. Place the corn on the grill leaving the husks off it. Close the grill and cook for 15 to 20 minutes turning every 5 minutes, so it cooks evenly (kernels should be tender when pierced with a knife).

Remove the corn from the grill and squeeze lemon juice over it. Brush each ear with Greek yogurt and scatter with the grated parmesan cheese. Season with coarse salt, black pepper, and cayenne according to taste.

Garnish with some chopped cilantro and serve with a wedge of lemon

SERVES 4