Step 1: Prepare the corn: Carefully peel back the husks of each ear of corn, but do not remove them completely. Leave them attached at the base. Remove all the silk strands. Gently pull the husks back over the kernels to protect them during grilling. Soak the husked corn in cold water for at least 20-30 minutes to prevent the husks from burning and to steam the corn.
Step 2: Make the herb butter: In a small bowl, combine the softened unsalted butter, finely minced fresh chives, chopped fresh parsley, chopped fresh cilantro (if using), minced garlic, sea salt, and freshly ground black pepper. Mix thoroughly until all ingredients are well combined and the butter is evenly flavored. Set aside.
Step 3: Preheat grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
Step 4: Grill the corn: Remove the corn from the soaking water and shake off any excess. Place the corn directly on the grill grates. Grill for 15-20 minutes, turning every 4-5 minutes, until the husks are charred and the kernels are tender and slightly caramelized. The husks should be dark and slightly crispy.
Step 5: Serve: Carefully remove the corn from the grill. Let it cool for a moment, then peel back the charred husks (they act as a convenient handle!). Generously spread the prepared herb butter all over the hot corn. Serve immediately and enjoy!