1/2 c. butter, softened
1/2 tsp. rosemary
1/2 tsp. marjoram
12 ears of corn
Salt and pepper

Heat oven to 450 degrees. Combine butter and herbs, mixing until well blended. Spread on corn. Sprinkle with salt and pepper. Wrap each ear securely in aluminum foil; place on cookie sheets. Bake 25 minutes, turning several times. Serves 12.