Grilled Corn with Chilli Butter

I actually just cooked the corn the usual way, and served it with the chilli butter instead of normal butter and salt. DH loved it; for me it didn't do anything, I felt it made the corn taste less creamy. I didn't melt the butter but just mixed the chilli and salt with the butter at room temperature, then put back in the fridge. I could see us using the remains of the butter for steaks or chicken wings.

Served with Fig-Stuffed Roast Pork Loin with Fig and Balsamic Jam (reviews to follow) and leftover fennel - not the bests of all combinations, but the corn needed to be eaten...