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How to make Barbecued corn with paprika spiced butter

Yield = 6
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 125g butter, softened
  • 2 teaspoons smoked paprika
  • 1 long red chilli, seeded, finely chopped
  • 1/2 cup finely chopped coriander
  • 2 teaspoons finely grated lime rind
  • 6 corn cobs, husks and silks removed
  • 1 tablespoon olive oil

Method

  • Step 1 Preheat a barbecue or chargrill on medium.
  • Step 2 Meanwhile, heat a small frying pan over medium heat. Add cumin and coriander seeds and cook, tossing, for 1 minute or until aromatic. Remove from heat and transfer to a mortar. Gently pound with a pestle until coarsely crushed. Transfer to a small bowl. Add the butter, paprika, chilli, fresh coriander and lime rind. Stir to combine. Season with salt and pepper. Spoon along the centre of a piece of baking paper to form a log. Roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm.
  • Step 3 Lightly brush corn with oil. Cook on grill, turning, for 10 minutes or until tender and slightly charred. Transfer to a serving dish.
  • Step 4 Thinly slice butter crossways. Top corn with butter slices and serve immediately.