1.Gently peel the husk down the corn cob, keeping it attached at the base. Remove as much of the silk as possible then bring the husk back over the cob to re-wrap and enclose completely. Place corn in a large bowl; add enough cold water to completely submerge the corn.
2. Heat oil in a medium saucepan; cook garlic, onion, capsicum and chilli, stirring, until onion softens. Add rice; cook, stirring, for 1 minute. Add stock and the water; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until rice is just tender. Remove from heat; fluff rice with a fork, season to taste.
3.Meanwhile, drain corn. Cook corn on a heated oiled grill plate (or grill or barbecue) for 25 minutes or until corn is tender, turning occasionally.
4.To make chunky salsa, combine ingredients in a medium bowl; season to taste.
5.Serve corn with rice and salsa.