Barbecued Corn With A Trio Of Butters | Donna Hay

Ingredients

• 6 corncobs, husks pulled back and tied
• 100g unsalted butter, softened
• 2 teaspoons harissa paste
• 1 teaspoon tomato paste
• 1 teaspoon finely grated lemon rind
• sea salt and cracked black pepper
• ¼ cup (65g) store-bought pesto
• finely grated parmesan, to serve
• 1 sheet nori (dried seaweed), chopped
• ¼ cup (75g) Japanese mayonnaise