Prep

Preheat a BBQ or chargrill pan to medium-high heat.

Gently pull back the corn husks to expose the kernels, keeping them attached at the base. Tear a strip from one of the husks and use it to tie the remaining husks together to create a handle.

Melt & Mix

In a small saucepan combine the butter, garlic, lemon zest and honey. Season with salt and pepper then melt over medium heat until fragrant and glossy.

Grill

Brush the corn generously with the flavoured butter then place on the BBQ and cook for 8-10 minutes, turning occasionally, until lightly charred and tender.

Dress & Serve

Spread the fetta and basil dip across a serving platter. Generously brush the grilled corn with the dip so it is coated, then arrange on the platter.

Finish with a generous shower of finely grated parmesan, a squeeze of fresh lemon juice and a scattering of basil leaves.