8 large corn cobs, peeled, husks removed
finely chopped fresh coriander, to garnish
Coriander & paprika butter
150 g butter, chopped, at room temperature
⅔ cup finely chopped fresh coriander
1 tbsp smoked paprika
2 tsp sea salt
½ tsp ground cayenne pepper
- To make coriander and paprika butter, place all ingredients in a medium bowl. Mix well.
- Spread evenly over each corn cob to coat. Place each cob on a sheet of foil. Wrap up tightly to enclose.
- Heat a barbecue flat plate over a medium to high heat. Add corn. Cook, turning occasionally, for about 20 minutes, or until tender. Carefully remove foil.
- Serve corn with extra coriander.