Step 1Preheat a barbecue hotplate to a medium-high heat. Thread prawns onto skewers, three at a time, making 8 skewers in total.
Step 2Barbecue the corn cobs for 15–20 minutes, or until slightly charred and cooked through.
Step 3Meanwhile, make mango-chilli salsa: Combine mango, avocado, lime and chilli in a small bowl; toss gently and set aside.
Step 4Spray barbecue hotplate with olive oil and cook prawn skewers, turning, for 2–3 minutes, or until pink and cooked through.
Step 5Serve the prawn skewers with charred corn, mango-chilli salsa, mixed salad leaves and the extra lime wedges.