• 8 ears corn
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • Salt and ground black pepper

Preheat oven to 375F.

Pull the green husks back on each ear of corn but leave them intact at the base. Pull all the silk away from each cob.

Rub each cob with the softened butter and the sprinkle them all with some sugar, salt and pepper. Pull the green husks back over each cob, enclosing them so they look like they did when you started. Wrap each ear in foil.

Place the wrapped ears onto a baking sheet and roast in the oven until tender and lightly golden brown, 35-40 minutes. Serve warm.