Grillad Majskolv med Örtssmör

Swedish summer grilling, or grillsäsong, stretches from Midsommar through August and embraces both the sea and the allotment garden. Herb-buttered grilled corn has become a beloved fixture at Swedish outdoor gatherings, its simplicity a nod to the Nordic philosophy of letting fresh produce shine.

Serves: 4

Ingredients

• 4 ears of corn, husks on
• 100g (3.5 oz) unsalted butter, softened
• 2 tbsp (6g) fresh dill, finely chopped
• 2 tbsp (6g) fresh chives, finely chopped
• 1 tsp (5ml) lemon juice
• 1 garlic clove, grated
• 1 tsp flaky sea salt (e.g. Falksalt)
• 1/2 tsp freshly ground black pepper

Instructions

1. Soak corn in their husks in cold water for 30 minutes.
2. Beat together butter, dill, chives, lemon juice, garlic, half the salt, and pepper until smooth. Chill until needed.
3. Heat a charcoal or gas grill to medium-high (200°C / 400°F).
4. Pull back husks without removing, strip away the silk, then pull husks back up to re-wrap the cob.
5. Grill corn in husks, turning every 4-5 minutes, for 20 minutes total until husks are charred and kernels are tender.
6. Peel back husks, spread generously with herb butter, and return to the grill for 3-4 minutes to caramelize.
7. Finish with remaining flaky salt and serve immediately.

Cook's Notes: Make double the herb butter and freeze in a log wrapped in baking paper — it keeps for 2 months and is excellent on grilled fish or new potatoes.