Remove the husk from the corn and pace the cob onto a perforated baking tray and into a pre-heated oven steam setting 100 °C for 7 minutes.
Place a bamboo skewer through the middle of each prawn going down the length of the prawn and set aside.
Finely dice the Spanish onion, cucumber skin and capsicum and place all the ingredients into a small mixing bowl. Finely chop the chill and coriander and add to the other salsa ingredients in the mixing bowl.
Add the juice of 1/4 of a lime to the salsa with a splash of evoo and salt flakes, toss the salsa well and set aside.
Once cooked remove the corn from the oven and set it aside. Place a sheet of baking paper on the perforated tray and the prawns on top. Season the prawns with salt and evoo. Place another sheet of paper on top of the prawns and pace them into the oven steam setting 70 °C for 8 minutes.
Cut the kernels away from the cob of corn and add them to the salsa, mix the salsa well and adjust the seasoning if required.
Spoon some salsa into the middle of a serving plate and once cooked place the prawns on top of the salsa, scatter over a few extra coriander leaves and a drizzle of evoo and serve.