Preparation

• Shuck the corn, saving the larger outer husks. Set the corn aside. Soak 12 husks in water while preparing the grill and compound butter.
• Prepare a charcoal grill for medium, direct heat.
• Meanwhile, to the bowl of a food processor, add the butter, chives, tarragon, parsley and a pinch of salt. Pulse a few times to combine, then scrape onto a piece of plastic wrap, roll into a log and refrigerate.
• Lightly oil the corn and grill over direct heat, turning every few minutes, until fully cooked, about 10 minutes. Remove from heat and let cool. Remove the kernels from the cob and set aside.
• Drain the husks and shake to remove excess water. Stack 2 husks and top with 1 piece of fish, then season with salt and pepper. Top with one quarter of the shallots and 1 tablespoon compound butter, then cover with another husk and wrap tightly. Tie the packet closed with wet string. Repeat with remaining fish.
• Grill the packets over medium heat 15 minutes, then remove and let rest 5 minutes.
• Place each packet on a plate and use scissors to cut the husks and string. Open and spoon the grilled corn onto each piece of fish. Serve immediately.