2 Tbsp. finely chopped fresh tender herbs (such as cilantro, chives, and parsley)
1 1/2 tsp salt
1/2 tsp ground black pepper
½ tsp Cayenne pepper
8 ears corn, shucked
1 Tbsp. vegetable oil
1/2 cup unsalted butter, room temperature
Method: 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. Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5–8 minutes. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.