- Preheat the grill, setting the burners to high.
- In a bowl, combine the butter, mustard and spices. Season with salt and pepper. Using a pastry brush, cover the corn with the spiced butter. Place the corn on a double layer of foil. Tightly seal the foil to form a packet (papillote).
- Place the foil packet on the barbecue and close the lid. Cook for 20 minutes, turning the packet over halfway through.
- Garnish the corn with the labneh, zhoug, almonds and cilantro. Drizzle with lime juice.