4 ears corn, husks removed	¼ cup butter, melted	2 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley	½ tsp. garlic salt

1. Heat grill. Place each ear of corn on sheet of heavy duty foil. In small bowl, combine all other ingredients; blend well. Brush or spoon herb butter over surface of each ear. Wrap securely using double fold seals.
2. Cook 15 to 20 minutes or until tender, turning occasionally. Open foil carefully to allow hot steam to escape. Drizzle corn with any remaining herb butter.

Ingredient substitutions:
Use your favorite fresh herbs in this recipe. Try dill in place of basil, or chives for the parsley.

For fresher, stronger flavor, mince one clove of garlic to use in place of the garlic powder.

Dried herbs may be used in place of fresh herbs, but the aroma and flavor will be different and much milder. Figure 1/3 of the amout of fresh herbs, and use this small quantity when substituting dry herbs for fresh.

Serving size: ¼ of recipe
Calories: 200
Calories from fat: 120
Dietary exchanges: 1 starch, 2½ fat OR 1 carbohydrate, 2½ fat