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

Cream butter and salt until fluffy. Combine herbs and add to butter. Keep at room temperature about 1 hour to blend flavors.

Spread each ear of corn with 1 tablespoon of butter. Wrap in heavy duty foil and cook on BBQ for 15 minutes.