Preheat a grill or grill-pan to medium. Grill the corn until lightly charred, turning frequently. Remove from the heat, wrap in foil and set aside.
Melt 1/2 pound (2 sticks) of the butter over medium-low heat in a small saucepan. Cut the remaining 2 1/2 pounds of butter into even cubes.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Empire Biscuit, New York, NY