Fill a pan with water and bring it to a boil

Cut <quantity>4</quantity> corn cobs in half

Place the cobs into the pan and add salt to taste

Place over heat and cook for 20m until the corn is tender

Melt <quantity>300<unit>g</unit></quantity> of unsalted butter over low heat

Set the melted butter aside until the milk proteins sink to the bottom of the pot

Pick <quantity>1<unit>bunch</unit></quantity> of basil flowers

Gently pour the melted butter into another recipient, being careful not to mix it back with the milk solids

Add the picked basil flowers and the melted butter to a blender

Blend on high speed until homogeneous

Sieve the mixture

Fill a small saucepan with water and bring it to a boil

Remove the saucepan from the stove and place a large heatproof bowl on top of it. Add <quantity>20<unit>ml</unit></quantity> of white wine vinegar

Add <quantity>3</quantity> egg yolks to the bowl. If you’re using whole eggs, save the whites for other preparations

Pour the herb butter into the bowl, in a thin stream, while constantly whisking. Continue until it is emulsified

Season with salt to taste

Keep whisking and immediately remove from the heat when the sauce thickens. The herb hollandaise is ready

Grab some grilled fish or poached egg, and enjoy!

Cut the cobs into smaller pieces and remove the kernels

Add <quantity>3<unit>tbsp</unit></quantity> of all-purpose flour and <quantity>3<unit>tbsp</unit></quantity> of cornstarch to a bowl

Add <quantity>½<unit>cup</unit></quantity> of cachaça and whisk until homogeneous

Add the kernels into the batter and mix until fully coated

Fill a pan halfway through with vegetable oil and warm it up over medium heat. Add one kernel to test if it is hot enough to start frying

Add a spoon of the corn tempura batter and fry until both sides are golden brown. Drain the excess oil. Repeat with the remaining batter

Garnish a plate with corn cob leaves and place the tempura on top of it

Season with salt to taste

Add some of the Herb Hollandaise and grated parmesan cheese to taste on top of it. The corn tempura & herb hollandaise is ready

Enjoy! This is so good!