Melt the butter in a saucepan on medium heat. When the butter is melted, grate in the garlic clove with a microplane into the butter.

Cook the garlic for 30 seconds, until fragrant.

Add the corn and dill into the garlic butter. Season with salt and pepper.

Cook for 5-7 minutes, until the corn is heated through.

When the corn is done, stir in the chopped fresh parsley. Add more butter at the end, if desired.