Yield: 1 Servings
|½ cup||Softened butter|
|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.