Easy recipe Barbecued Corn with Paprika Spiced Butter

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about two tsp cumin seeds about two tsp coriander (Recipes by ingridients coriander) seeds about one hundred and twenty-five g butter, softened about two tsp smoked paprika about one long red chilli, seeded, finely chopped about one/about two cup, coriander (Recipes by ingridients coriander) finely chopped about two tsp lime rind, finely grated six corn (Recipes by ingridients corn) cobs, husks and silks removed about one tbsp olive oil about one tbsp olive oil Preheat a barbecue or chargrill on medium. Meanwhile, heat a small frying pan over medium heat. Add cumin and coriander (Recipes by ingridients coriander) seeds and cook, tossing, for about one minute or until aromatic. Barbecued Corn with Paprika Spiced Butter. Remove from heat and transfer to a mortar. Barbecued Corn with Paprika Spiced Butter. Gently pound with a pestle until coarsely crushed. Transfer to a small bowl. Add the butter, paprika, chilli, fresh coriander (Recipes by ingridients coriander) and lime rind. Stir to combine. Season with salt and pepper. Barbecued Corn with Paprika Spiced Butter. 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 about twenty minutes or until firm. Lightly brush corn (Recipes by ingridients corn) with oil. Cook on grill, turning, for ten minutes or until tender and slightly charred. Transfer to a serving dish. Thinly slice butter crossways. Top corn (Recipes by ingridients corn) with butter slices and serve immediately. . Barbecued Corn with Paprika Spiced Butter.