from Mike Bennett
8 ears of corn, cleaned
1 1/2 tsp. rosemary leaves
1 tsp. oregano
1 tsp. basil
1/2 c. (1 stick) butter
1 tsp. olive oil
Heat butter until soft. Add all other ingredients. Mix until a herb past butter. Place corn in foil. Apply butter to corn and seal foil. Place over grill and heat for 15 minutes. Listen for sizzling, turning a few times to heat evenly.
Enjoy!
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