Instructions: Whisk oil, cilantro, tomato paste and chili sauce in a bowl. Cut each corn cob into three sections and blanch in a pot of boiling water for about 2 minutes. Drain, then place in a shallow dish. Pour the marinade over the corn to coat well. Cover and leave for 2 hours.

Grill the corn on a hot barbecue for 30 to 40 minutes, regularly turning and brushing with the marinade. Serve hot, topped with butter or more of the marinade. Garnish with cilantro leaves.

Makes 4 servings.

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