For the corn skewers, place the corn-on-the-cob into a small bowl, sprinkle with water and microwave on high for six minutes. Cut into 2cm/1in pieces using a large, sharp knife.
Thread the corn pieces onto skewers, drizzle with olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until hot and griddle the corn skewers until golden-brown on all sides.
For the chilli herb drizzle, mix all the ingredients together in a small bowl.
To serve, place the corn skewers onto a serving plate and pour over the chilli herb drizzle. Garnish with lime wedges.