3Tbsp.herb mix(Italian herbs, Herbes de Provence, your favorite)
3tinfoil strips12 inches by 12 inches
Clean and shuck the corn. In a small bowl, mix together the olive oil, herbs and garlic salt.
Center 2 ears of corn on a tinfoil strip and brush each ear with the herbed oil. Fold the ends over and wrap the corn securely.
Grill the corn packages over medium-high heat, turning about every five minutes or so, for about 20 minutes. Remove from heat, unwrap, and let cool a bit before serving. The corn will stay piping hot for 15 minutes or more while wrapped in foil.
To freeze, cut kernels from the cob and package for freezer.
Nutritional analysis per ear of corn (varies with size): 148 calories, 3.3 grams protein, 19 grams carbohydrates, 8 grams fat, 60 mgs. Sodium, 2 grams fiber.