Barbecued Corn With Chilli-herb Butter

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 ears of corn, husks and silk removed
• 125 g unsalted butter, at room temperature
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh continental fresh parsley leaves, chopped
• 1 long fresh red chili, halved, deseeded, finely chopped
• 1 garlic clove, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil

Recipe

• 1 cook the corn in a saucepan of boiling water for 10 minutes or until tender. drain. set aside for 5 minutes to cool.
• 2 combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl. spoon along the centre of a piece of baking paper to form a log.
• 3 roll up and twist the ends to secure, then place in the fridge for 20 minutes or until firm.
• 4 preheat a barbecue grill or chargrill on high.
• 5 halve corncobs lengthways and brush with oil.
• 6 cook on grill, turning, for 10 minutes.
• 7 thinly slice the chilli-herb butter long-ways.
• 8 place the corn in a serving dish and top with the chilli-herb butter slices to serve.