Recipe by Bill Kim
Start to Finish: 50 minutes
1 stick unsalted butter, cut into 1-inch pieces, at room temperature
2 tbsp. Magic Paste
1 tbsp. extra-hot prepared horseradish
1 tsp. kosher salt
8 ears corn on the cob, shucked
1/4 cup vegetable oil
1 tbsp. Curry Salt
1. In a food processor, puree the butter, Magic Paste, horseradish, and salt for about 30 seconds. Transfer to a sheet of parchment paper. Form into a 6-inch log; roll up in the paper and twist the ends to seal. Chill until firm, about 2 hours in the refrigerator or 30 minutes in the freezer.
2. Prepare the grill for medium-high heat. Cut the butter into 8 pieces. Rub the corn with a little oil; season with the Curry Salt. Place the corn on the grill. Close the grill and cook the corn, turning occasionally, until charred in spots, 8 to 10 minutes.
3. Transfer the corn to a platter. Top with the Magic Paste butter and turn the cobs until coated. Let rest for about 5 minutes.