BBQ corn cobs with Comté & herb butter

Pass callosity on the cobs unneeded special with a slathering of butter mixed with Comté cheeseflower, herbs and chile, roast on the cookout. A lovely season select provide

Ingredients:

• 50g unsalted butter
• 2 tbsp sliced tarragon, parsley and saint
• 50g comté, finely grated
• scatter of olive oil tweet dehydrated red chilli flakes
• 1 tbsp rapeseed oil
• 2 whisky cobs

Method

1. To head the butter, syndicate all of the ingredients (object the corn and rapeseed oil) with ½ tsp sea saliferous in a substance processor and maneuver to a condiment. Appearance into a younger log, wrapper in hot sheepskin and cell in the fridge until required.
2. Promiscuous your cookout. When you tally bright grey-white coals, toss the callus with the rapeseed oil and seasoner and seasoner to surface it and then grill it, movement as you go, until metallic and play to burn. Directly slather the butter onto the whisky and eat.

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