This is just the perfect evening winter homemade snack. Do try it. I’m sure you’ll love it. INGREDIENTS: 2 teaspoons cumin seeds 2 teaspoons coriander seeds 125g butter, softened 2 teaspoons smoked paprika 1 long red chilli, seeded, finely chopped 1/2 cup finely chopped coriander 2 teaspoons finely grated lime rind 6 corn cobs, husks and silks removed 1 tablespoon olive oil DIRECTIONS: -Preheat a barbecue or chargrill on medium. -Meanwhile, heat a small frying pan over medium heat. Add cumin and coriander seeds and cook, tossing for 1 minute. -Remove from heat and transfer to a mortar. Gently pound with a pestle until coarsely crushed. Transfer it to a small bowl and add the butter, paprika, chilli, fresh coriander and lime rind. -Stir to combine. Season with salt and pepper. Spoon along the centre of a piece of baking paper to form a log. Roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm. -Lightly brush the corn with some oil. Cook on grill, turning for 10 minutes or until tender and slightly charred. Transfer to a serving dish. -Thinly slice butter crossways. Top corn with butter slices and serve immediately. Also Read: Tomatoes and bacon egg muffins!!! 'Thai Tom Yum' soup recipe!!! "Mushroom Pepper Fry" - You need to try and ta..