Barbecued corn with chilli 'n' herb butter

I cooked these on a barbecue with the hood closed. Allow extra cooking time if using an open BBQ.

Ingredients

6	Corn cobs, with husks (Main)
125 g	Butter, softened
¼ cup	Coriander leaves, finely chopped
¼ cup	Flat leaf (Italian) parsley, finely chopped
1	Long red chilli, seeded and diced
1 clove	Garlic, crushed
1 pinch	Cayenne pepper, optional

Directions

1. Combine the butter, herbs, chilli, garlic and cayenne. Roll into a long sausage shape and wrap in plastic film. Freeze, until solid.
2. Preheat the barbecue. Peel back the corn husks a little and remove the silk then close the husks back up. Put the cobs on a medium-heat barbecue for about 10 minutes, until sizzling. Turn often.
3. Remove from the grill. Carefully cut down the length of the husk with scissors or pull back and open out. Top with slices of the butter. Serve immediately.

More summer vegetable-based recipes from Jan

• Mum's tomato relish
• Lettuce with bacon and blue cheese dressing