Make corn on the cobs extra special with a slathering of butter mixed with comté cheese, herbs and chilli, cooked on the barbecue. A lovely summer side dish
Prep:10 mins
Serves 2
50g unsalted butter2 tbsp chopped tarragon, parsley and basil50g comté, finely gratedsplash of olive oilpinch dried red chilli flakes1 tbsp rapeseed oil2 corn cobs
STEP 1To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with ½ tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.STEP 2Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.
