Remove the husks form the corn and halve the cobs. Cook in boiling water for approx. 10 minutes. Drain and rinse under cold running water to stop the cooking process. Insert cocktail sticks or tapas prickers into the end of the cobs.
Finely slice the chives. Mix the chives with the softened butter. Press the garlic and add to the butter. Season with salt and pepper.
Coat the sweet corn cobs with the herb butter and sprinkle with the Parmesan cheese.
