Grilled Marjoram Corn Recipe

Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the minced marjoram, lime juice, 1/3 cup butter and 1/4 teaspoon salt; set aside. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Combine the remaining butter and salt; spread over corn. Top with marjoram sprigs. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove marjoram sprigs. Serve corn with reserved butter mixture. Yield: 6 servings.