Corn on the cob with coriander butter

Instructions

• Remove coriander leaves from stems and coarsely chop. Roughly chop green onion. Place both in bowl of a food processor fitted with a metal blade. Whirl until finely chopped. Cut butter into cubes, then add. Whirl until coriander and onion are evenly distributed. Remove from food processor. Form butter into 2 small logs and wrap with plastic or place in an airtight container. Butter will keep in the refrigerator up to 5 days or in the freezer up to 1 month.

• To grill corn, peel back husks without entirely removing from cobs. Peel off and discard silk. Re-cover corn with husks and tie with string or a piece of husk. Soak cobs in water at least 5 minutes before grilling. Preheat barbecue to medium-high. Place cobs on grill, turning frequently until charred, at least 8 minutes. Watch closely for flare-ups. Remove and peel back husk when cool enough to handle. Or, instead of grilling, bring a large pot of salted water to a boil. Shuck corn and remove silk. Place cobs in saucepan. If all cobs won't fit, break some in half. Boil, partially covered, until tender, from 6 to 8 minutes. Drain. Serve with coriander butter.