THE ILLUSTRATED KITCHEN BIBLE
5 tbsp butter, softened
1 tbsp chopped parsley
2 tsp fresh lemon juice
1 tbsp chopped basil
1 tsp Dijon mustard
1 tbsp chopped mint
1 garlic clove, finely chopped
Salt and freshly ground black pepper
1 shallot, finely chopped
8 ears corn, shucked, with silk removed
1 tbsp finely chopped chives
Using a rubber spatula, combine the butter with the lemon juice, mustard, garlic, shallot, chives, parsley, basil, mint, and salt and pepper to taste.
Transfer the butter to a sheet of waxed paper. Wrap the paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least one hour, or until the butter is firm.
Bring a large pot of unsalted water to a boil. Add the corn to the boiling water and cover.
Once the water has returned to a boil, turn off the heat. Keep the pot covered and let corn stand for five minutes.
Carefully remove corn from the water with kitchen tongs and place on a serving platter. Cut the chilled butter into eight rounds. Serve the corn with the herb butter.