Spice up sweet corn on the cob with a spread of chilli-herb butter.
Credit by: KingOfChef
Cook the corn in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 5 minutes to cool.
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. Roll up and twist the ends to secure. Place in the fridge for 20 minutes or until firm.
Preheat a barbecue grill or chargrill on high. Halve corncobs lengthways. Brush with oil. Cook on grill, turning, for 10 minutes.
Thinly slice the chilli-herb butter crossways. Place the corn in a serving dish. Top with the chilli-herb butter slices to serve.
Make it ahead: Prepare to end of step 2 up to 1 day ahead. Store corn in an airtight container in the fridge. Continue from step 3 just before serving.