1. Strip back husk (do not remove) and remove all silk. Brush corn liberally with melted butter and season with salt. Pull husks back into place and tie with string at tips. Cook.
2. Place buttered, salted ears in glass casserole. Add 1 tablespoon water. Cover with plastic wrap and cook.
3. Wrap each buttered, salted ear securely in waxed paper and arrange spoke-fashion on paper towels in the oven. Cook.
2 ears: 4-6 minutes. Turn corn over halfway through cooking time.
4 ears: 8-10 minutes. Turn corn over halfway through cooking time.
6 ears: 9-11 minutes. Turn corn over halfway through cooking time.
Corn should set, covered, 3-5 minutes after cooking.
