Summary

Ingredients

• 8 cobs with leaves
• 6 teaspoons oil
• 200 g butter
• 75 g herbs, fresh, your choice
• Lemon zest
• 1 tablespoon paprika powder, noble sweet, noble sweet
• 2 tablespoon tomato ketchup
• salt

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Instructions

1. Carefully pull down the corncob leaves, but do not remove them. Remove fibers. Brush the piston with oil, pull the leaves up again and tie them tight. Cook in a hot oven at 180 - 200 ° C top / bottom heat until the leaves are almost charred. Loosen the piston from the leaves.
2. Mix half of the butter with the chopped herbs, a little grated lemon zest and salt to make herb butter.
3. Mix the other half of the butter with paprika powder, ketchup and salt to make tomato butter.
4. Put butter on the corn.