6 ears fresh corn
1/4 c. butter, melted
1/4 tsp. salt
1 tsp. Italian seasoning OR 1/4 tsp. each rosemary & marjoram
1/8 tsp. pepper

Remove husks and silks from corn just before cooking. Combine remaining ingredients. Roll corn in butter and herb mixture and wrap tightly in heavy aluminum foil. Grill over medium fire with hood down, turning several times for about 30 minutes.