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