Ingredients

• 1 corn on the cob
• 2 tsp fresh chives, chopped
• ½ lemon, juice only
• 30g/1oz butter, cubed
• Salt and freshly ground black pepper, to taste

• Place the corn cob into a pan with enough boiling water to cover, and place onto a high heat. Boil for 3-5 minutes.
• Place a griddle pan on the hob, over a moderate-to-high heat.
• When the corn begins to become tender, remove from the heat, drain carefully, and place onto the hot griddle pan. Griddle for 7-10 minutes, turning often, to ensure even cooking.
  While the corn is cooking, make the herby butter by placing all the ingredients into a small saucepan over a medium heat.
• It should only take 2-3 minutes for the butter to melt, and for all the flavours to infuse.
• When the corn is cooked, place onto a serving plate and drizzle the herby butter over the top, to serve.