Method
- Beat the butter with a handheld electric whisk or wooden spoon until it is creamy. Season with salt and pepper to taste.
- Snip off the cress with scissors and add it to the butter, with the lemon rind and juice and beat well. Wrap the butter in foil and keep cool until you are ready to serve.
- Trim the stalks, remove the green outer leaves and the silk from the fresh corn cobs, if using.
- Grill the cobs on the barbecue for 8-10 minutes, turning and brushing frequently with vegetable oil. Divide the cress-butter into portons and put 1 portion to melt on each cob before serving.
