Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Corn ears, unhusked
1/4 c Butter, softened to room tem
1/2 ts Basil
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper

1. Preheat oven to 375. Cut out four large squares of aluminum foil.
2. Peel back BUT do not remove the corn husks. Remove the corn silk.
3. In a small bowl, blend together the butter, basil, oregano, salt
and pepper. 4. Spresd about 1 tablespoon of the herbed butter on each
ear of corn, then close the husk around the corn. 5. Wrap each ear of
corn tightly in foil and bake for
30 minutes or until tender. Time-Savers: MICROWAVE TIP: To
cook the corn in the microwave, after spreading the butter on in step
5, sprinkle a few drops of water over the kernels, then tightly wrap
in plastic wrap. Cook (on paper towels in case any butter leaks out)
for 12 to 15 minutes on HIGH, rearranging the corn about half way
through the cooking. Let stand 5 minutes and serve. DO-AHEAD: The
herbed butter for the corn can be made well ahead of time and stored
in the refrigerator or freezer; In fact, you can double or triple the
quantities and keep it on hand, frozen, for anytime you have corn on
the cob.

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