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.