To make the butter, heat the oil in a frying pan and gently fry the shallot until soft, add crushed garlic, onion powder, tomato puree, chilli and cook for a moment. Remove from the pan, stir in chopped basil and cool. Mix into the softened butter. Cover with cling film and refrigerate.

Grill the corn on a hot grill for 15 minutes, turning occasionally until tender and evenly charred.

Lay a large piece of tinfoil onto the grill and place the cooked corn on top. Place dollops of butter over the corn and wrap in foil.

Cook for 5 minutes to melt the butter. Turn the corn in the butter before serving.

Serve with burgers, grilled meat, fish or salad.