For the corn: 6 to 8 fresh ears of corn (shucked and cleaned)

Bring a large pot of water to a rolling boil. Add 6 to 8 ears of corn, cover and cook for 5-10 minutes until the kernels are crisp and tender. Be careful not to overcook or it will be tough instead of juicy. When the corn is finished cooking, use tongs and transfer to a serving platter. Serve with the herb butter (recipe below) alongside.

For the herb butter:

1 stick of butter, room temperature
1 tablespoon lemon zest, from about 1 lemon
About 5 tablespoons of chopped herbs (1 tablespoon chives, 1 tablespoon sage, 1 tablespoon thyme, and 2 teaspoons basil)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Combine all the ingredients in a small bowl. Stir to combine. Transfer the butter to a sheet of parchment or wax paper. Use the paper to roll the butter into a log. Twist the ends to seal shut. Refrigerate until butter is firm or, if you are short on time, transfer to the freezer for about half an hour.