Preparation:

For the basil-lime butter chop the garlic and basil finely and mix together with the lime juice and butter. Season with salt and pepper. Put some butter in a frying pan, crumble the pumpernickel, toast it in the pan and put it aside.

Spread the corn with the basil-lime butter and grill evenly on all sides. Spread the butter on the barbecue several times. Serve the finished corn together with the pumpernickel crunch.