Remove all silk and husk from each ear of corn.

In a large pot over medium-high heat, bring 8 cups of liquid and 2 tablespoons of salt to a boil.

Turn the heat to medium-low ad add in corn and cook covered for 6-8 minutes.

Remove the corn from the pot, brush with butter, and serve immediately.

Preheat to 400ºF

Remove all silk and husk from each ear of corn.

Brush each ear with 1 tablespoon of room temperature salted butter and tightly wrap in aluminum foil until completely covered.

Place foil-wrapped cobs on a baking sheet in the center of the oven and roast for 35 - 40 minutes rotating halfway through.

Increase heat to boil and remove the baking sheet from the oven. Open the tops of the foil and ad cobs back to the oven for 1-2 minutes.

Remove from the oven and cool to touch. Add additional butter and seasoning and serve.

Set up the grill with 2 zone heat.

Remove all silk and husk from each ear of corn.

Brush each cob with olive oil. Place corn directly over the hot side of the grill and cook, turning every 2-3 minutes, until charred on all sides and fully tender, about 10-12 minutes.

Remove from the oven and cool to touch. Add additional butter and seasoning and serve.

To a medium microwave-safe bowl add 6 tablespoons unsalted butter, 2 garlic cloves minced, 1 tablespoon fresh lemon juice, ¼ cayenne pepper, ¼ teaspoon dried parsley, and ⅛ teaspoon kosher salt, and heat for 15-second intervals until melted. Stir and brush garlic butter onto each corn on the cob