1/2 c. butter, softened
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried marjoram, crushed
6 ears corn

Cream together butter and salt until fluffy. Combine herbs and blend into butter. Keep mixture at room temperature for 1 hour to blend flavors. Turn back husk of corn. Remove silks with stiff brush. Place each ear on a piece of heavy duty foil. Spread corn with about 1 tablespoon of the butter. Lay husks back in positions. Wrap corn securely. Roast ears directly on hot coals; turn frequently until corn is tender (12 to 15 minutes). Or, on covered grill with an elevated rack, roast corn according to manufacturer's directions.