Fill a pot with water, add <quantity>2</quantity> dried red chilis and <quantity>3</quantity> bay leaves. Place over high heat

Add <quantity>½<unit>bunch</unit></quantity> of green onion, <quantity>3<unit>sprigs</unit></quantity> of coriander and salt to taste

Add <quantity>2</quantity> corn cobs with the husk. Reduce the heat to medium-low and cook for 15m until tender

Chop <quantity>½</quantity> bunch of coriander and place in a bowl

Chop <quantity>¼</quantity> of a green chili and add to the bowl

Add the zest of <quantity>½</quantity> a lemon

Squeeze half a lemon

Add <quantity>¼<unit>cup</unit></quantity> of mayonnaise and mix to combine

Add <quantity>½<unit>tsp</unit></quantity> of ground coffee and salt to taste. Mix to combine

Allow to cool until safe to handle and tie off the husk. The corn on the cob is ready

Brush the cooked corn with the mayonnaise mixture

Season with salt to taste and grate parmesan cheese to coat the corn

Add chili powder to taste. The spicy street corn is ready

Enjoy!