Cut the corn off the cob, do not cut the whole kerne, cut just the top part and try leaving half the kernel on the cob. Take your straight knife and run it down the cob with the knife angled in toward the cob so you can keep the milk from flying.
In a 12 inch pan put the butter, corn and the milk from the corn in the pan, make sure you salt generously and pepper. Cook on medium. Cook for 8 to 10 minutes. Get some browning on the bottom of the pan. Take off the fire and put lid on and let rest for 2 to 3 minutes. The steam will deglaze the bottom of the pan, stir and serve.
