- Soak the corn ears with husks in water for about 15 minutes. This allows you to braid the corn ears nicely. Braid the corn ears and wrap the braids by pushing their ends in.
- Cook the corn for about 5 minutes in generously salted water. Keep the braids above water as they may otherwise become loose. Then, grill the corn with medium heat for a nice char. Let the corn cool down for a moment. Then, apply mayonnaise with a pastry brush. Sprinkle the corn with some salt flakes and grate Le Gruyère AOP cheese on top with a microplane or the finer side of a grater. You can also add some dried chili flakes.
- Serve immediately.
| Corn on the Cob | |
|---|---|
| 4 | fresh corns on the cob |
| 2 dl | mayonnaise (plain) |
| salt flakes | |
| 100 g | Le Gruyère AOP |
