- 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.
![](https://gruyerestories.com/wp-content/uploads/2023/07/Gruyerecorn.jpg)
Ingredients | |
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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 | |
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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 |