Grilled Corn with Shadon Beni Butter
from Steven Raichlen's Barbecue Bible
Serves 8

8 ears corn
8 tablespoons salted butter, at room temperature
3 tablespoons finely chopped fresh cilantro
2 scallions, both white and green parts, trimmed and minced
1 clove garlic, minced
freshly ground black pepper to taste

1. Use direct grilling method (see box). If using gas, grill on high.
2. Shuck corn and set aside.
3. Combine remaining ingredients in a food processor and process until smooth. Transfer to a bowl. Or, mince herbs and garlic really fine and stir them directly into the butter.
4. When ready to cook, oil the grill grate. Arrange corn on the hot grate and grill, turning with tongs, until nicely browned, 8 to 12 minutes. As corn cooks, brush occasionally with the butter. Remove from grill, brush once more with butter. Serve immediately.