BBQ corn with Mediterranean herb salt

BBQ corn with Mediterranean herb salt

Side dish, Serves 4


In the bowl of a food processor, combine the garlic and 2 tablespoons of the salt. Pulse until the garlic is chopped medium-coarse. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand. Transfer to a bowl and toss with the remaining salt.

Serve with BBQ corn:

Cook the corns for about 15 minutes in boiling water with a little salt. Drain and let cool. Barbeque the corn until brown, drizzle with olive-oil and sprinkle with herb salt.


  • 125 g coarse sea salt
  • herbs: small bunches (about 75 grams together) of rosemary, sage and thyme without the stems
  • 3 garlic gloves
  • 4 fresh corn cobs (with green)
  • needed: food processor