Nothing reminds me of my childhood as grilled corn does. Now that I think of it, I can even taste its unmistakable flavor and its sweet and warm smell. I remember taking the hot corn right from the burning coal and devouring the whole thing, without even waiting for it to cool down. Since that particular moment I had hundreds, maybe thousands of them and I enjoyed with the same pleasure each and every single one of them. This time I chose to grill the corn to enhance its sweetness and then I dressed the knobs with a herb butter mixture. There’s not much to say about the herb butter, maybe just the fact that that beautiful bouquet of herbs came from my own garden. I wish I could describe how divine the combination was!

Ingredients:

• 4 ears of corn
• 50g butter (at room temperature)
• ½ tsp chopped fresh chilli (with the seeds removed)
• ½ tsp chopped bell pepper
• 1 Tbsp fresh herbs (I used parsley, dill, basil, thyme and lemon balm)
• salt and pepper to taste

Method:

1. Begin by removing the husk from top to bottom but leave it attached to the bottom part. Remove the silk. Divide the husk into 3 sections, braid it and tie it at the end. (picture)
2. Grill the corn for 10-15 minutes or until brown on all sides.
3. For the herb butter mix the butter with chopped chilli, bell pepper and herbs.
4. Remove the corn from the grill and spread it with herb butter.
5. Season with salt and pepper and enjoy!