8 corn cobs
185 g butter, softened
2 tbsp softened
salt and pepper
2 tbsp chopped chives
1 tbsp finely chopped flat leaf parsley.
1. Combine butter and tahini in a medium bowl. Season. Add herbs. Freeze or chill for 5 minutes.
2. Add butter mixture to corn and wrap in foil.
3. Heat bbq grill until hot. BBQ the corn, turning occaisonally until cooked through, 15-20 mins.
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