Categories: Asian

Ingredients

• 1 stick unsalted butter, cut into 1-inch pieces, at room temp
• 2 tbsp. Magic Paste (see recipe)
• 1 tbsp. extra-hot prepared horseradish
• 1 tsp kosher salt
• 8 ears corn on the cob, shucked
• 1/4 cup vegetable oil
• 1 tbsp. Curry Salt (see recipe)

Directions

1. In a food processor, puree the butter, Magic Paste, horseradish, and salt for about 30 seconds. Transfer to a sheet of parchment paper. Form into a 6-inch log; roll up in the paper and twist the ends to seal. Chill until firm, about 2 hours in the fridge or 30 minutes in the freezer.

2. Prepare the grill for medium-high heat. Cut the butter into 8 pieces. Rub the corn with a little oil; season with the Curry Salt. Place the corn on the grill. Close the grill and cook the corn, turning occasionally, until charred in spots, 8-10 minutes.

3. Transfer the corn to a platter. Top with the Magic Paste butter and turn the cobs until coated. Let rest for about 5 minutes.

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