Grilled corn with chipotle butter

Name: Grilled corn with chipotle butter
Prep time: 15 min
Cook time: 12 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 cup half-salt butter, soft; 1 teaspoon paprika tea; 1/2 teaspoon cumin; 1/2 teaspoon onion salt; 1/2 teaspoon ground chipotle pepper; 1 tablespoon fresh lemon thyme; 12 peeled corn (or more !!!); Olive oil; Salt and ground pepper

Preparation 15 min
Refrigeration 30 min
Cooking 12 min
Servings 4
Freezing I do not suggest

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Ingredients

1 cup half-salt butter, soft
1 teaspoon paprika tea
1/2 teaspoon cumin
1/2 teaspoon onion salt
1/2 teaspoon ground chipotle pepper
1 tablespoon fresh lemon thyme
12 peeled corn (or more !!!)
Olive oil
Salt and ground pepper

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Preparation

In a bowl, add the butter, spices, fresh thyme and season with pepper to taste. Mix well, pour into center of plastic wrap and form a log. Close while compacting and then reserve the butter in the fridge for at least 30 minutes.
Preheat the BBQ to maximum power and reduce to medium intensity.
Lightly brush the corn cobs with a olive oil then salt slightly.
Place the ears on the grills and cook for about 10 to 12 minutes, to char well, turning regularly. Serve with the chipotle butter and eat immediately!