CORN on the cob with herb butter

INGREDIENTS

› 4 FRESH COBS

› OLIVE OIL, AS NEEDED

› SALT AND PEPPER, TO TASTE

HERB BUTTER

› 4.5 OZ/125 G BUTTER

› 1 TSP OREGANO

› 1 TSP PARSLEY

› 1 TSP CHIVES

› 1 TSP THYME

› 1 TSP ROSEMARY

› SALT AND PEPPER, TO TASTE

PREPARATION

1. Preheat the grill to a high temperature. Meanwhile, cook the cobs in boiling water for 2 or 3 minutes, or until the kernels are slightly tender. Drain.

2. Brush the cobs with olive oil and put on the hot grill. Cook rotating them until browned and tender.

3. For the herb butter, mix butter at room temperature with all the well chopped herbs. Add salt and pepper to taste and reserve in the refrigerator for a few minutes before serving, so that it thickens a bit.

You can also make garlic butter instead of herb butter. Mix 4.5 oz/125 g butter at room temperature with 1 finely chopped garlic clove. Add salt and pepper to taste and reserve in the refrigerator for a few minutes before serving. Add 1 tbsp chopped parsley, if desired.