Buttery Corn on the Cob
The herb butter will keep in the fridge for up to a week.
Place the butter in a small mixing bowl and beat in the chopped herbs.
Mix in the lemon juice and season the herb butter, if desired, with salt and freshly ground black pepper.
To serve, cook the sweetcorn in plenty of boiling water until tender. Drain well, place onto serving dishes and spread with the herb butter.