1/4 c. butter, melted
1 tsp. chopped, fresh rosemary
6 ears corn

In small bowl, combine butter and rosemary. Carefully peel back husks of the ears of corn, leaving them attached at the base. If desired, remove silk. Rinse corn, being sure to moisten husks thoroughly. Brush corn kernels with the rosemary-butter mixture. Pull husks back into place. Grill corn 15 to 18 minutes, turning occasionally to insure uniform cooking.