4-6 ears fresh corn, with the husks on
1 stick butter, softened
1/2 cup cilantro or parsley
or 2-3 sprigs of thyme
salt and pepper to taste
1. Preheat oven to 350, or prepare a grill with medium coals.
2. Pull the husks of the corn back away from the ears, but do not pull them off - leave them connected at the stem end. Remove the silks, washing the ears.
3. In a medium bowl, combine butter and the herb of your choice. Spread a TBSP of the herb butter over each ear, and sprinkle with salt and pepper. Fold husks back over the ears of corn, and place on a baking sheet.
4. Roast corn in the oven or on a closed grill for approximately 20 minutes or until tender. To serve, pull husks back again, and tie with a piece of corn husk.