6 ears fresh corn
2 tbsp. softened butter
1 tsp. dried salad herbs

Pull back husks from corn, leaving husks attached at base of cob; remove silks. Rinse corn and pat dry. Pull husks up over corn. Rinse corn in husks; DO NOT DRAIN. Arrange on grill; cook until done.

MICROWAVE: Arrange corn on paper towels in microwave oven. Cover with waxed paper. Microwave on HIGH for 16 to 18 minutes, rearranging after 8 minutes. let stand 5 minutes; remove husks. Combine butter and salad herbs; spread 1 teaspoon butter mix over each ear of corn.

Yield: six servings (100 calories each). Protein - 2.0; fat - 4.6; carbohydrate - 15.3; cholesterol - 0; iron - 0.6; sodium - 55; calcium - 10.