Oven Roasted Corn on the Cob

Pre-heat your oven to 425°F (220°C). Stir together one quarter cup of softened butter, one tablespoon of dried or chopped fresh parsley, two minced cloves of garlic, one teaspoon of dried or chopped fresh rosemary, one teaspoon of dried or chopped fresh thyme, three quarters of a teaspoon of kosher salt, and half a teaspoon of black pepper. This is enough for about four to six cobs of corn. Spread about one tablespoon of this mixture on each cob of corn, then wrap the cobs individually in aluminium foil, place on a baking sheet, and bake in the oven for twenty minutes, turning halfway. Remove from foil, let cool, and serve.