1/2 cup softened butter
1 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon marjoram
6 ears of corn

Cream together butter & salt until fluffy. Combine herbs & blend into butter. Keep mixture at room temperature 1 hour to blend flavor.

Turn back husks of corn; remove silks with stiff brush. Place each ear on a piece of foil. Spread corn with butter. Lay husks back into position. Wrap corn securely.

Roast ears directly on hot coals; turn frequently until corn is tender, 12-15 minutes.