---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
       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.
   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