In a medium bowl, combine 6 tablespoons softened unsalted butter with the minced shallot, minced garlic, finely chopped anchovy fillets, Dijon mustard, chopped capers, parsley, chives, tarragon (if using), lemon zest, Worcestershire sauce, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Use a fork to mash and blend until fully incorporated and smooth. Taste and adjust seasoning. Transfer the compound butter to plastic wrap, form into a log (optional), wrap tightly, and chill in the refrigerator for at least 30 minutes to firm up. If making ahead, keep chilled until ready to use; bring to very soft spreadable consistency (~10–15 minutes at room temperature) before serving.

Corn & Finish

Prepare the corn

Preheat a gas grill or cast-iron grill pan over medium-high heat (about 400–450°F / 200–230°C). Remove the husks and silk from the corn and pat dry. Brush each ear lightly with 1 tablespoon olive oil and season with a pinch of sea salt and a little black pepper.

Grill the corn

Place the corn directly on the hot grill or grill pan. Grill, turning every 2–3 minutes, until well charred in spots and tender when pierced with a knife, about 10–12 minutes total. For more even charring you can move the corn between hotter and cooler spots on the grill. If you prefer, you can also parboil the corn 4 minutes before grilling to reduce grill time—drain and then grill to char.

Finish with Cafe de Paris butter

When the corn is done, transfer to a platter. Immediately, while the corn is hot, spread about 1 tablespoon of the Cafe de Paris butter over each ear, letting it melt and seep into the kernels. For extra richness, slice rounds from the chilled butter log and place 1–2 slices on top of each ear to melt.

Serve

Sprinkle lightly with the optional crumbled feta or grated Parmesan and a pinch of chili flakes or cayenne if using. Serve each ear with a lemon wedge for squeezing and extra sea salt and black pepper to taste. Serve immediately while hot.