4 ears fresh corn
1 tbsp. dried whole dillweed
1 tbsp. dried whole thyme
1 clove garlic, minced
1 tbsp. water
1 tbsp. cooking oil

1. Remove husks and silk from corn.

2. Combine dill, thyme, garlic water and oil in a small bowl, stirring well.

3. Brush herb mixture on corn and place each ear on a piece of aluminum foil, wrap tightly.

4. Bake at 450 degrees for 25 minutes. Yield 4 servings. Calories 104. Cholesterol 0 mg. Fat 4.3 g. Sodium 12 mg.