2) Reduce the heat, add the corn cobs and cover. Cook until the corn is tender, about 10 minutes. Add the prawns and cook until pink and firm, about 5 minutes.
3) Strain the contents of the saucepan through a colander and transfer to a large serving dish. Garnish with sliced spring onions or your favourite fresh herb and serve with garlic bread.
For the garlic bread:
1) In a small bowl, mix the butter together with the garlic, spring onion, Parmesan, parsley, chilli sauce and salt and pepper, to taste.
2) Preheat the grilling element with the grilling pan 10cm from the heat. Slice the baguette horizontally. Spread the butter mix on both halves. Place on a wire rack and toast for about 2 minutes.