12 ears roasting corn, including husks

SAVORY BUTTER:

3/4 c. soft butter
2 1/2 tsp. salt
1 1/2 tsp. dried oregano
1/2 tsp. garlic salt
2 tsp. chopped chives or minced green onion

Pull back husks of freshly picked corn, leaving husks fastened to the stem end. Remove silk. Spread ears with savory butter. Pull husks around corn and tie a string snugly around ear and close to pen end. Lay corn ears in a large roasting pan. Bake in a moderate oven (350) for 40 minutes. Remove strings. Remove husks if you wish. Serve.