Ingredients
85g/3oz butter
1 corn on the cob, husk removed
1 tbsp chopped chives
½ tsp cayenne pepper
salt and freshly ground black pepper
small handful each flatleaf parsley, basil and dill
squeeze lemon juice
1 tbsp olive oil
Method
1. Heat the butter in a small frying pan. Using a sharp knife, carefully cut the kernels off the corn cob, add to the pan and cook gently for 1-2 minutes.
2. Add the chives and cayenne pepper, season well with salt and freshly ground black pepper and cook for a further minute.
3. Place the herbs into a bowl, drizzle with the lemon juice and olive oil and stir well.
4. To serve, pile the dressed herbs onto a serving plate and top with the corn.
