6 ears corn, unhusked
1 fresh herb sprig (such as basil, cilantro, oregano, thyme, chives, etc.)
1 garlic clove
½ teaspoon salt
1 ½ Tablespoons unsalted butter
Prepare a medium-hot direct fire in your Hasty-Bake.
Peel back the husks from the corn and remove the silks. Place in water to soak for at least 10 minutes.
On a cutting board, or in a mortar, combine the herb, garlic and salt. Mince finely or pulverize. Add the butter to the mortar or combine in a bowl with the herb mixture, and work until you have a smooth paste. Lightly spread on the corn. Bring the husks back over the cobs.
Grill the corn, turning frequently, until the husks are dry and the kernels are beginning to brown, 15 to 20 minutes. Serve hot off the grill.