• 1/2 cup unsalted butter, room temperature
  • 2 tablespoons finely chopped fresh herbs (such as coriander, chives, and/or flat-leaf parsley)
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cayenne pepper
  • Corn, shucked
  • 1 tablespoon olive oil
  1. Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
  1. Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
  2. Transfer corn to a platter or bowl and spread with reserved herb butter, dividing evenly.
  3. DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.