Makes 8 servings
8 ears fresh corn, shucked
1 cup butter, softened
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
Cook corn in boiling, salted water to cover for 5 minutes or until tender; drain.
Combine next 4 ingredients in a small bowl. Spread over hot cooked corn. Serve remaining butter on the side.