6 tablespoons softened butter
1 teaspoon crushed dried rosemary
1/2 teaspoon marjoram
6 ears corn on the cob, husks and silk removed
1 bunch romaine
salt and pepper

Heat oven to 450°F. Combine butter and herbs. Spread over corn. Wrap each ear in 2-3 leaves of romaine. Place in 9x13 inch baking dish. Cover and bake 30-35 minutes till corn is tender. Discard romaine leaves before serving and sprinkle corn with salt and pepper.
Nicole's Note
Good stuff. Not sure if the method of cooking makes that big a difference from say boiling or microwaving. Will have to experiment.