Summary

Ingredients

• 2 ears corn
• olive oil
• 125 g herb butter
• salt

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Instructions

1. Divide the corn on the cob into 4 pieces, cook in boiling salted water for about 30 minutes, quench, pat dry, brush with oil, stick on wooden skewers soaked in water and brush with melted herb butter. Grill for about 10 minutes, turning frequently.