Herb Butter

  • 100g (½ cup) Golden Churn Butter
  • 1 tbsp finely chopped rosemary
  • 1 tbsp finely chopped thyme
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped mint
  • 1 tsp lemon juice
  • 4 sweetcorn cobs, to serve

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Step 1
Place the butter in a small mixing bowl and beat in the chopped herbs.
Step 2
Mix in the lemon juice and season the herb butter, if desired, with salt and freshly ground black pepper.
Step 3
To serve, cook the sweetcorn in plenty of boiling water until tender. Drain well, place onto serving dishes and spread with the herb butter.
Step 4
The herb butter will keep in the fridge for up to a week.