Finely dice the cheese. Finely chop the sweet corn cobs and olives.
Peel and crush the garlic, and wash, dry and chop the fresh herbs, if used.
Beat the butter until light and fluffy. Work in the cheese, sweet corn, olives, garlic and herbs.
Drain and add the peppercorns, if used. Season to taste, cover and leave to stand in the refrigerator for 1-2 hours.
These spreads are only mildly seasoned. If you prefer hotter, saltier or sharper spreads, season accordingly.