8 corn cobs, cleaned
1 tbsp salt
1 tbsp butter
16 tooth picks
250g butter, softened
1/3 cup chives
1/3 cup parsley
1 tsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the herb butter, combine all ingredients in a bowl. Shape into a log and cover tightly with plastic wrap. Place in fridge to set.
Place the corn cobs in a saucepan of water with salt and butter, and cook until soft and tender (approx. 40-60 minutes).
Drain and season well with ground black pepper. Place on the barbecue and cook for
approx. 3-5 minutes each side.
Before serving, place a knob of herb butter onto each corn cob. Allow the butter to melt a little. Insert a toothpick into the end of each corn cob and serve.