4 med. ears of corn
Butter
Salt & pepper to taste

Remove all husks and clean off the silk. Run under water. Do not dry but immediately wrap in waxed paper or plastic wrap. Leave the ends open. Place in oven. Microwave 6 to 8 minutes, depending on size. Remove. Wait one minute, then slip out of wrapping. Serve with butter, salt and pepper.

NOTE: If cooking 6 ears or more, it is easier to use a large casserole with cover or a baking dish with plastic wrap. Add two tablespoons water and cover tightly. Microwave 8 to 9 minutes.