Method

1. Combine the butter, paprika, lemon juice, parsley and coriander in a small bowl. Season.
2. Heat a barbecue grill or chargrill on medium-high. Fold the corn husks back to expose the kernels and tie with kitchen string. Remove the silk. Cook, turning occasionally, for 10 mins or until corn is tender and lightly charred.
3. Place the corn cobs on a serving platter. Top with the butter mixture and parmesan. Serve immediately.