Barbecued Corn With Chilli-Herb Butter

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

1. Cook the corn in a saucepan of boiling water for 10 minutes or until tender.
2. Drain.
3. Set aside for 5 minutes to cool.
4. Combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl.
5. Spoon along the centre of a piece of baking paper to form a log.
6. Roll up and twist the ends to secure, then place in the fridge for 20 minutes or until firm.
7. Preheat a barbecue grill or chargrill on high.
8. Halve corncobs lengthways and brush with oil.
9. Cook on grill, turning, for 10 minutes.
10. Thinly slice the chilli-herb butter long-ways.
11. Place the corn in a serving dish and top with the chilli-herb butter slices to serve.

corn, unsalted butter, fresh coriander leaves, parsley, red chili, garlic, ground cumin, cayenne pepper, olive oil

Taken from www.food.com/recipe/barbecued-corn-with-chilli-herb-butter-381191 (may not work)