Stir together butter or margarine and thyme and marjoram or basil. Cover and chill in the refrigerator for at least 1 hour or up to 24 hours before serving to allow flavors to blend.
Remove husks from fresh ears of corn. Scrub with a stiff brush to remove silks; rinse. Cook, covered, in a small amount of lightly salted boiling water (or in enough water to cover) for 5 to 7 minutes or until tender. Serve with herb butter. Makes 16 to 20 side-dish servings.