4 ears of corn, unhusked
1/4 cup butter, softened to room temperature
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375°. Cut out four large squares of aluminum foil.
Peel back but do not remove the corn husks. Remove the corn silk.
In a small bowl, blend together the butter, basil, oregano, salt and pepper.
Spread about 1 tablespoon of the herbed butter on each ear of corn, then close the husk around the corn.
Wrap each ear of corn tightly in foil and bake for 30 minutes or until tender.
Microwave: To cook the corn in the microwave, after spreading the butter on 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.