Grilled corn kebabs

Clean the corn from the leaves. Place a layer of corn leaves at the bottom of a dry pot, then add the corn. Pour boiling water so that it slightly covers the ears.

Place the pot on the fire, cover it with a lid, and boil the corn on medium heat for 1-3 hours after it boils, depending on the maturity of the ear. To check readiness, lift one kernel with a fork and taste it.

Cut the cooked corn into 5 cm thick slices, season with salt and pepper, and brush with melted butter.

Grill or fry the corn on all sides until lightly charred.

Grate hot corn with gorgonzola, skewer it, and serve immediately.