INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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