1/4 c. soft butter
1 tsp. dried rosemary
1/2 tsp. dried marjoram
6 ears sweet corn, husked
1 head Romaine, freshly rinsed

Blend butter and herbs; spread on corn. Wrap each ear in 2 or 3 leaves Romaine; place in shallow baking dish; cover tightly with foil. Bake at 450 degrees for 20-25 minutes.