Instead of covering corn in foil, wrap it in its own soaked husk for roasting on the barbecue. To serve, remove the husks and smear the corn with a peppery cheese spread.
Put the desired amount of softened butter or margarine into a bowl and add any finely chopped herb or combination of herbs. Use about 1 teaspoon of chopped herbs for every 2 oz (60 g) of butter or margarine. With the back of a spoon, mash together herbs and softened butter or margarine.
Scoop up the herb-butter mixture and place on a square of plastic wrap (film). Fold the plastic in half over the mixture; use it to shape the mixture into a log.