Grilled Corn on the Cob with Herb Butter, Comté Cheese and Aromatic Herbs

• unsalted butter50 г g
• chopped tarragon2 ст. л. tbsp

  parsley and basil

• Comté↗50 г g

  finely grated

• olive oil↗дрібка
• red chili↗дрібка сухих

  pods

• rapeseed oil↗1 ст. л. tbsp
• corn cobs↗2

Step-by-step instructions

1. 1

   Prepare the herb butter: in a food processor combine unsalted butter, chopped tarragon, finely grated Comté, olive oil, dried red chili pods and ½ tsp sea salt. Blend to a smooth paste, shape into a small loaf, wrap in parchment and chill in the refrigerator until needed.

2. 2

   Heat the grill. When the coals turn bright gray‑white, brush the cobs with rapeseed oil, season with salt and freshly ground black pepper, toss to coat evenly. Grill the cobs, turning constantly, until they turn golden and develop browned spots. Immediately after removing from the grill, brush the hot cobs with the prepared herb butter and serve.