Corn on the cob with herb butter

• 4 ears ears of cornshucked and silk removed
• 60 g unsalted buttersoftened to room temperature
• 2 tbs fresh chivesfinely chopped
• 1 tbs flat-leaf parsleyfinely chopped
• 1 tbs fresh dillfinely chopped
• 1 garlic clovesfinely grated on a microplane
• ½ tsp flaky sea saltplus more for finishing

1. 1

   Make the herb butter: In a small bowl, mash the softened butter with the chives, parsley, dill, grated garlic, and flaky salt using a fork until everything is evenly distributed and the butter looks speckled green throughout. Set aside at room temperature.

   Tip: If your butter isn't fully soft, microwave it in 5-second bursts — you want it pliable but not melted.

2. 2

   Fill a large pot with water and bring it to a rolling boil over high heat. Add the shucked corn, cover, and cook until the kernels are tender and bright yellow, about 5-7 minutes. You should be able to pierce a kernel easily with a fork.

   Tip: Don't salt the boiling water — salt can toughen the corn skins. The herb butter has plenty of seasoning.

3. 3

   Lift the corn out of the water with tongs and shake off excess water. Immediately spread a generous tablespoon of herb butter over each hot ear, letting it melt and pool into the kernels. Finish with an extra pinch of flaky salt.

   Tip: Leftovers keep in the fridge for up to 2 days — rewrap in foil and reheat in a 180°C (350°F) oven for 8-10 minutes. Extra herb butter keeps wrapped in plastic for up to a week in the fridge or a month in the freezer.

• large pot (6-liter (6-quart))
• small mixing bowl
• cutting board

Per serving

Nutritional values are estimates only.