This is so simple it really isn’t even a recipe. However, it IS my favorite way to eat corn on the cob.
Fresh corn on the cob
Butter at room temperature
Basil, cut into shreds with a sharp knife
Prepare basil butter by chiffonading the basil into thin shreds with a very sharp knife and mixing with softened butter.
If you have a microwave, this is the healthiest and tastiest way to prepare corn on the cob. The earthy fragrance of just-picked corn freshly microwaved in its husks is unbelievable, plus corn microwaved in its jacket retains much more of its nutritional value.
Cut off any excess stem from the stem end so the corn can rotate on the turntable but do not disturb the husks or try to remove the silk. Microwave on high as follows:
1 ear, 2 minutes; 2 ears, 4 minutes; 3 ears, 6 minutes; 4 ears, 8 minutes, etc.
Remove the corn from the microwave, wrap in a towel and let rest for 5 minutes, then (using a pot-holder or protective gloves) peel off the husks and the silk. Serve with lots of basil butter. The heat of the corn releases the basil fragrance in a wonderful way.
NOTE: Pesto is also a really good substitute for plain butter.
NOTE2: Microwaving is an easy prep for freezing corn right on the cob: nuke the ears (possibly reducing the time slightly), let cool then remove the husks and silk and break cobs in halves or thirds. Freeze solid then pop into freezer bags for winter storage (freezing first prevents them from sticking together so you can unfreeze only what you need).
NOTE 3: Frozen 1″ thick rounds of corn cut right through the cob add a festive South American touch to winter stews.