Grill corn, brushing with herb butter, until tender and charred.
In a large bowl combine all of the ingredients for the grilled corn cakes.
Heat a skillet over medium high heat and add some vegetable oil to the pan.
Using a large cookie (or ice cream) scoop, measure out about 5 scoops into the skillet and flatten with a spatula. If the spatula sticks, use a bit of cooking spray.
Cook for 5 minutes on one side or until golden. Flip and cook and repeat. The cakes will firm up as they sit.
Combine the DOROT cubes with butter/vegan margarine and melt for serving.