Preheat the barbecue. First, make the herb butter: mix the butter with the parsley and some seasoning, then transfer to a sheet of clingfilm and roll up into a sausage by twisting the ends. Chill in the fridge for at least 1 hour to harden (or pop in the freezer for 20 minutes).
Mix the spices with the oil and sea salt. Brush liberally all over the corn, working into the grooves between the kernels.
Cook on the barbecue (or a preheated griddle pan) for 12-15 minutes, turning until cooked through and beginning to char. Transfer to a warm serving bowl.
Slice the butter into rounds and melt over the hot corn to serve.