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. ---------------------------------------------------------------------------
Nutrition
Ingredients
