• 6 fresh young corn cobs
• 100 g (3½ oz) demi-sel (lightly salted) butter

Strip the husks off the corn cobs. Plunge them into boiling water and cook them for 5 minutes at a bare simmer. Melt half of the butter. Brush the corn with the butter and cook them over gentle heat for 5 minutes, turning them regularly.

Serve speared on 2 picks, sprinkle over a little piment d’Espelette, add a pat of butter, season.