Mix chopped garlic, oregano and parsley with the Violife Creamy Original. Season with salt and pepper and place in a piece of baking sheet, make into a candy shape, twisting on the sides and place in the fridge for 1 hour to chill.
Cook corn on the barbecue, for 30-35 mins or until tender.
When corn is ready, remove Violife creamy mixture from the baking sheet and cut into slices. Place on top of each corn. Sprinkle with pink pepper and serve with lime.