6 ripe ears of corn with husks
1 tbsp. Worcestershire sauce
1/2 c. melted butter
2 tbsp. chopped chives
1 minced clove garlic
1/2 tsp. salt

Pull husk back, being sure to keep them intact. Remove silk thoroughly. Wash ears, dry. In a cup combine remaining ingredients. Coat each husk with mixture. Fold back husk. Pour 1/8" water into baking pan. Place husk in pan. Bake at 325 degrees for 15 to 20 minutes until kernels are plump and juicy.