1. Melt butter in a small saucepan. Add 3 tablespoons minced fresh herbs and salt and pepper to taste; keep the butter warm. 2. Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes. 3. Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Brush grilled corn with herb butter and serve immediately.