1/2 c. butter, softened
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried marjoram, crushed
6 fresh ears of corn in husks

Cream together butter and salt until fluffy. Combine herbs and blend into butter. Keep butter at room temperature for 1 hour to mellow. Turn back husks of corn; remove silks with a stiff brush. Place each ear on a piece of heavy duty foil. Spread corn with about 1 tablespoon of the butter mixture. Lay husks back in position.

Wrap corn securely with foil. Roast ears directly on hot coals; turn frequently until corn is tender, 12-15 minutes. Or, if you have a covered grill with an elevated rack, roast corn according to manufacturer's directions. Makes 6 servings.