But I do LOVE herb butters.
For this corn I mixed one stick of softened butter with 1 Tablespoon chopped parsley, 1/2 Tablespoon chopped chives and 1/2 Tablespoon chopped dill. This is also my favorite topping for boiled new potatoes.
While I was in the mood, I mixed up another blend of one stick softened butter, 1 Tablespoon chopped rosemary and 1 Tablespoon chopped thyme. I love this with chicken or beef.
I mixed a third stick of butter with chopped basil to put over pasta or almost anything else.
After blending each mixture, I shaped each one into a separate roll in plastic wrap and put them in the freezer to use when the garden herbs are done for the season. It's easy to just slice a piece off and rewrap the rest to put back in the freezer for another day.