4 (or more) ears corn
4 tbsp. (1/2 stick) butter, unsalted
1/4 c. finely chopped shallots
1 lg. garlic clover, pressed
1/2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
(Spicy add 1 tsp. cumin powder)

Pull back husks and remove silk. Tie husks closed with kitchen string. Soak completely immersed in water for 20 minutes. Roast directly on oven rack 20-25 minutes. Melt butter in small skillet. Add shallots and garlic (cumin) 2 to 3 minutes. Stir in lemon juice, salt and pepper.