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Grilled Corn with Herb Butter

['1/2 cup (1 stick) unsalted butter, room temperature', '2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)', '1 1/2 teaspoon kosher salt', '1/2 teaspoon freshly ground black pepper', 'Cayenne pepper', '8 ears corn, shucked', '1 tablespoon vegetable oil']

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.
DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

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