Husky corn with dukkah butter

This dukkah recipe makes enough to have on hand for dipping in bread, sprinkling on a steak or finishing off a salad.

Dukkah

½ cup	Sesame seeds
¼ cup	Coriander seeds
1 Tbsp	Ground cumin
½ cup	Hazelnuts, toasted
¼ tsp	Salt and freshly ground black pepper

Corn

50 g	Butter, softened
2 Tbsp	Dukkah
6	Corn cobs, in their husks

Directions

1. Firstly, make the dukkah. Toast the sesame, coriander seeds and ground cumin in a frying pan. Grind together with the hazelnuts, salt and pepper. Store in a jar.

2. Combine 3 Tbsp of the dukkah mix with the softened butter.

3. Soak the corn in the sink or a bucket full of water for 15 minutes. Drain.

4. Preheat barbecue to medium heat. Place the corn, in the husks, on to the grill, turning every few minutes until cooked and slightly charred. Serve slathered with dukkah butter, with a good grind of salt and pepper to taste.