1/2 cup butter or margarine, softened
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried marjoram, crushed
6 ears of corn

Cream together butter and salt till fluffy. Combine herbs and blend into butter. Keep mixture at room temperature for 1 hour to blend flavors. Turn back husks of corn; remove silks with stiff brush. Place each ear on a piece of heavy-duty foil. Spread corn with about 1 tbsp. of the butter. Lay husks back in position. Wrap corn securely. Roast ears directly on hot coals; turn frequently till corn is tender, 12 to 15 minutes. Or, on covered grill with an elevated rack, roast corn according to manufacturer's directions. Serves 6.