Fill a large pot with enough water to fully submerge the corn. Bring the water to a rolling boil over high heat.

Once boiling, carefully add the corn ears to the pot. Reduce heat to medium and let them cook for 8-10 minutes.

While the corn cooks, soften the butter by leaving it at room temperature or microwaving for 10 seconds.

When the corn is tender (test by poking with a fork), remove from the water using tongs. Let excess water drain.

Spread the softened butter evenly over each corn cob while still hot. Sprinkle with salt and black pepper to taste.

For extra flavor, garnish with chopped parsley or a sprinkle of chili powder. Serve immediately.