4 ears of corn
3 green onions, sliced
1 jalapeño pepper, seeded and diced
4 raclette cheese slices
Fresh coriander, minced
Tabasco-style hot sauce
Boil corn in its husk, 8 minutes.
Combine oil, onions and jalapeño.
Peel corn, leaving husk at the base.
Rub with the oil, onion and jalapeño mixture.
Grill corn on the barbecue.
Top each ear of hot corn with a cheese slice.
Garnish with green onions and hot sauce.