1/2 cup butter or margarine, softened
1/2 tsp. salt
1/4 tsp. pepper
1 Tblsp. chopped fresh parsley OR 1 tsp. dried parsley
1 tsp. dried rosemary
6 ears fresh, shucked corn-on-the-cob OR frozen corn-on-the-cob
Preheat oven to 375-degrees. Combine butter, salt, pepper, parsley and rosemary in a small bowl; mix well.
Cut six 12-inch pieces of heavy-duty foil. Spread about 1 Tblsp. butter mixture onto each ear of corn, reserving remaining butter mixture.
Place 1 ear of corn diagonally on each piece of foil. Roll up tightly; twist ends to seal. Place on baking sheet.
Bake corn for 30 minutes. Untwist the ends of the foil; unroll. If desired, fold the edges of the foil up around each ear to form a "boat". Top corn with a small dollop of remaining butter mixture.
