- Bring a big pot of salted water to the boil. Remove the husk and silk from the corn. Boil the corn for 15 minutes.
- Mix butter, herbs and grated cheese in a small bowl. Season with a pinch of salt & pepper.
- Brush the precooked corn with vegetable oil and grill until they are charred in spots. This will take about 10 minutes. You can also grill the half of a lemon. Transfer corn to a large plate and spread with the herb butter.
- Serve with lemon juice, a pinch of salt and top with lots of grated cheese.
| Ingredients | |
|---|---|
| 4 | ears corn |
| 1 tbsp | vegetable oil |
| 1/2 | lemon |
| 1 dl | grated Le Gruyère AOP Réserve (or any other Le Gruyère cheese) |
| salt | |
| For the herb butter | |
|---|---|
| 50 g | butter, room temperature |
| 2 tbsp | chopped fresh herbs (chives, flat leaf parsley, thyme, basil) |
| 1 dl | grated Le Gruyère AOP Réserve (or any other Le Gruyère cheese) |
| pinch of salt & pepper | |
