1/2 c  Softened butter
1 ts Salt
1/2 ts Rosemary
1/2 ts Marjoram
6    Ears of corn

Cream together butter & salt until fluffy. Combine herbs & blend into
butter. Keep mixture at room temperature 1 hour to blend flavor.
Turn back husks of corn; remove silks with stiff brush. Place each
ear on a piece of foil. Spread corn with butter. Lay husks back into
position. Wrap corn securely. Roast ears directly on hot coals; turn
frequently until corn is tender, 12-15 minutes.