Barbecued Corn With Chilli-Herb Butter

1. 1

   Cook the corn in a saucepan of boiling water for 10 minutes or until tender.

2. 2

   Drain.

3. 3

   Set aside for 5 minutes to cool.

4. 4

   Combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl.

5. 5

   Spoon along the centre of a piece of baking paper to form a log.

6. 6

   Roll up and twist the ends to secure, then place in the fridge for 20 minutes or until firm.

7. 7

   Preheat a barbecue grill or chargrill on high.

8. 8

   Halve corncobs lengthways and brush with oil.

9. 9

   Cook on grill, turning, for 10 minutes.

10. 10

    Thinly slice the chilli-herb butter long-ways.

11. 11

    Place the corn in a serving dish and top with the chilli-herb butter slices to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.