In a fry pan on medium heat, add a cube of butter. Add the garlic and capsicum and cook for 5 minutes. Add the corn, cook until tender.

Wrap each half of the prosciutto around the prawns. On a griddle pan, high heat. Drizzle olive oil. Place prawns on pan and cook until prawns have turned pink then turn over and cook again.

The oil ingredients into a jug and blitz with a stick blender until smooth, add more oil if needed. Let sit to infuse for 10 minutes.

Remove corn from heat, allow to cool. Pour into a food processor along with some veggie stock and blitz until smooth. Add more stock if to thick. Pass through a fine strainer.

Remove prawns from heat once cooked and place onto plates with the puree. Pass pesto through a fine strainer. Serve immediately.