Grilled Corn with Spicy Tomato Butter

In order to mix something moist, like a tomato, with butter (which is at least 80 percent fat), most of the juice has to be removed. You could squeeze it, but then you’d lose a lot of its flavor. You could cook it until it’s dry, but that would take time and fairly constant attention. Or you could use a tablespoon of tomato paste, which is nothing more than ripe tomatoes simmered until most of the moisture is gone. The more a tomato cooks, the less it resembles fresh, and the more concentra