Grilled Corn-On-The-Cob - cooking recipe

Ingredients

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

Preparation

Cream together butter and salt until fluffy.
Add herbs and blend into butter.
Keep butter at room temperature for 1 hour to mellow.
Turn back husks of corn; remove silks.
Place each ear on a piece of heavy foil.
Spread corn with about 1 tablespoon of the butter.
Lay husks back in position.
Wrap corn securely. Grill ears directly on hot coals, turning frequently, for 12 to 15 minutes or until corn is tender.
Makes 6 servings.