12 lg. ears corn with husks
Watercress
1 1/2 c. butter (3 sticks)
2 1/2 tsp. sugar
1 tsp. thyme leaves
1 tsp. salt

About 40 minutes before serving:

Pull husks back from corn to remove silk, leaving husks on. Bring husks together to enclose corn.

In 8-quart saucepot over high heat, in 2 to 3 inches boiling water, heat corn in husks to boiling. Reduce heat to low; cover and simmer 5 minutes. With tongs, remove corn from water; drain corn well on paper towels.

Meanwhile, chop enough watercress to measure 1/4 cup. In 2-quart saucepan over low heat, heat watercress, butter, sugar, thyme, and salt until butter melts. Pour mixture into tall, narrow container.

To serve, pull husks all the way back on each ear of corn and arrange corn on platter. Dip ear of corn in herb butter to eat.