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Cut the corn kernels off the cob. Combine 2 pounds of the cubed butter with the salt, pepper and half of the grilled corn in the bowl of a food processor. With the food processor running, drizzle in 1/4 cup of the melted butter to create an emulsion. Add the remaining 1/2 pound of cubed butter solids and the remaining 1/4 cup of melted butter.
Transfer the butter to a large mixing bowl and fold in the remaining grilled corn.
Roll the butter into a log using wax paper or plastic wrap, securing the ends to ensure the log keeps it shape. Refrigerate until firm, 1 to 2 hours.