Place the water and corn in a pan. Scrape a knife against the grain of the cobs to milk any juice from the cob to add to the pan. Add some salt and pepper. Bring to a simmer, uncovered and cook for 4-6 minutes until at least half of the water boils off. Turn off the heat.
Stir in the crème fraîche until it melts like butter. Stir in the fresh herbs. Add a finishing salt and serve warm.