Ingredients:

• 8 ears Golden Phoenix® corn on the cob
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Cayenne pepper
• 1 tablespoon vegetable oil

Directions:

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.
2. Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
3. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
4. DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.