12 small fresh ears of corn
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
2 tablespoons snipped fresh thyme or 2 teaspoons dried basil, crushed
1 tablespoon snipped fresh tarragon or 1 teaspoon dried basil, crushed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Peel back corn husks, but do not remove. Discard silks. Soak in cold water for 15 minutes; pat dry.
2. In a small bowl, combine oregano, thyme, and tarragon; set aside. In another small bowl, combine oil, salt, and pepper.
3. Brush corn with oil mixture. Sprinkle with herb mixture. Fold husks back around cobs. Tie with 100-percent-cotton kitchen string.
4. Place corn in a grill basket or directly on grill rack over medium coals. Grill for 25 to 30 minutes or until tender, turning and rearranging a few times during grilling. Makes 12 servings.