Cut up the butter and place in a small dish. Cook for 1 minute.
Brush the corn with some of the melted butter and wrap individually in waxed paper. Pack into a shallow dish.
Cover and cook until grains are tender when pierced: 10 minutes if fresh or 12 if frozen.
Transfer corn to serving dishes.
Stir herbs into remaining butter and cook for 30 seconds.
Pour herb butter over corn to serve.