1/2 c. butter (softened)
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped fresh parsley or 1 tsp. dried parsley
1 tsp. dried rosemary
6 ears fresh shucked corn-on-the-cob or frozen corn-on-the-cob

Preheat oven to 375°F. Combine butter, salt, pepper, parsley, and rosemary in a small bowl. Mix well. Cut six 12 inch pieces of heavy-duty foil. Spread appr. 1 Tbsp. butter mixture onto each ear of corn, reserving remaining butter mixture. Place one ear of corn diagonally on each piece of foil. Roll up tightly. Twist ends to seal. Place on a baking sheet.

Bake corn for 30 minutes. Untwist the ends of foil and unroll. If desired, fold the edges of foil up around each ear of corn to form a "boat". Top corn with a small amount of remaining butter mixture.