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For the spiced butter start with adding the butter to a bowl then add in the honey, ketchup, crushed garlic and harissa. Salt and pepper to taste. Mix for just a few seconds.
Pull back the husk without removing entirely and remove the stringy fibres. Coat the corn with the spiced butter then pull the leaves back in place so that they cover the kernels to protect them during the cooking.
Cook for approximately 30 minutes on a medium grill (place the grill quite high) and turn regularly.
After cooking, carefully pull back the leaves and, just before serving, add another generous layer of the spiced butter.