Ingredients

• 8 ears fresh corn with stalk attached
• Herb Butter, recipe follows
• Chili Butter, recipe follows
• Curry Butter, recipe follows
• 1 ounce mixed fresh green herbs, such as tarragon, chives, basil, and parsley leaves
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• Coarse salt and freshly ground black pepper
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 tablespoons ground chili powder, such as arbol, ancho, or New Mexico
• Coarse salt and freshly ground black pepper
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 tablespoons curry powder
• Coarse salt and freshly ground black pepper

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Instructions

1. Buy corn that has the stalk still attached; it makes a sturdier handle. If the corn has a dried or brownish outer layer of husk, remove. Peel back the remaining husk, and remove 1 strip of the husk. Tie it around the others to create a handle.
2. Spray the corn with a mist of water to prevent it from burning. Place on a grill over indirect heat. Grill corn, turning frequently, for a few minutes on each side, until almost brown. If the corn husks start to burn, spray with more water.
3. Bring a small pot of salted water to a boil. Blanch the herbs; transfer to a bowl of ice water to stop cooking. Squeeze excess water from herbs; mince with a sharp knife. Transfer herbs to the bowl of a food processor, add butter, process until well combined and butter is green; season to taste. Transfer herb butter to plastic wrap and refrigerate or freeze until firm.
4. Place butter in a small bowl. Add the chili powder, and combine thoroughly. Season with salt and pepper. Transfer to plastic wrap, and refrigerate or freeze until firm.
5. Place butter in a small bowl. Add the curry powder, and combine thoroughly. Season with salt and pepper. Transfer to plastic wrap, and refrigerate or freeze until firm.