Grilled Corn on the Cob with Thyme Butter

Ingredients

• 4 ears of corn
• Salt
• 100 g room‑temperature butter
• 10 g thyme (1 bundle)
• Pepper

Instructions

1. 1.

   Clean, wash the corn and cook in boiling salted water for 15–20 minutes over medium heat. Drain and let rest.

2. 2.

   While the corn cooks, beat the butter with a hand mixer until creamy. Wash the thyme, pat dry, set aside three stems, remove leaves from the rest of the bundle, finely chop them and mix into the butter. Season with salt and pepper.

3. 3.

   Split each ear of corn into thirds and grill on a hot ball‑grill for 6–7 minutes all around. Line an oven‑proof baking dish or grill pan with parchment paper and place the pieces inside. Spread the thyme butter over the corn, cover and let melt slightly for 2–3 minutes. Remove, lightly salt and serve garnished with the remaining thyme stems.