6 ears of corn
1/2 c. butter
1/2 tsp. crumbled oregano
1 tsp. crumbled basil
1/2 tsp. powdered sage
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Cream butter until fluffy. Add herbs and mix well; pack into a crock or tub and chill. Remove corn husks and silk, cut heavy duty foil to fit ears of corn, plus room for sealing. Coat each ear with herb butter and wrap securely. Place wrapped ears on hot coals and cook for 15 minutes, turning often with tongs. Alternate method: boil ears of corn for 5 minutes, drain and coat with herb butter and seal in foil.