In a small bowl mash together the butter, anchovies, garlic, lemon zest and parsley with a fork until smooth. Cover and chill in the fridge, or somewhere cool, until your corn is ready.
Peek back the papery husks from the corn, and tie with a natural (ie non melty) string.
When the embers have turned white and powdery looking, place the corn directly onto the grill.
Turn every minute or so until the corn is golden and smells toasty.
Remove from the heat, slather in the anchovy garlic butter and devour
Please enjoy my recipe! Jane | hedgecombers.com