Barbecued corn cobs with shallot butter
- 100g butter, softened
- 2 shallots, finely grated
- 20g fresh mixed parsley, chives, rosemary
- salt and freshly ground black pepper
- 6 corn on the cob
- Put the butter in a bowl, stir through the shallots and herbs and season well with salt and pepper.
- Rub butter all over each corn cob and barbecue for about 15 mins, turning frequently, until lightly charred.
- Serve immediately with more of the butter.