2 Tbsp. finely chopped cilantro, chives, and parsley
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 ears corn, shucked
1 Tbsp. vegetable oil
1/2 cup (1 stick) unsalted butter, room temperature
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.