- 6 ears corn
- 1/3 cup butter, softened
- 2 teaspoons fresh basil, minced
- 2 teaspoons fresh oregano, minced
- Pull back husks of corn, leaving them attached. Remove and discard silk; replace husks around corn. Place corn in a large stockpot; fill with water to cover. Soak 20 minutes; drain. Pull back husks of corn; set aside.
- Blend butter with herbs and brush evenly over corn; replace husks. Grill corn over medium-high heat, covered, about 15 minutes, until corn is tender.