Cream together butter and salt till fluffy.
Combine herbs and blend into butter.
Keep butter at room temperature for 1 hour to mellow.
Turn back husks of corn; remove silk with stiff brush.
Place each ear on a piece of heavy foil.
Spread corn with about 1 tablespoon of the butter.
Lay husks back in position.
Wrap corn securely.
Roast ears directly on hot coals; turn frequently till corn is tender, 12 to 15 minutes or, if you have a covered grill with an elevated rack, roast corn according to manufacturer's directions.