In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
Mix together 1 cup greek yogurt, 2 tbsp. grated orange zest and 2 tbsp. each chopped fresh ment and parsley. In a small saucepan, melt 6 tbsp. butter with 1 pinch saffron; brush a thin coating onto cooked corn, then smear on the yogurt mixture.