Shuck the ears of corn and place them into an 8x8 baking dish or pan.
Spread the butter over each ear of corn.
Season with freshly ground pepper and sea salt or seasonings of your choice.
Cover with foil and bake for 15 minutes. Rotate ears of corn and bake for another 15 minutes.
Notes
Keep leftover baked corn refrigerated for up to 3 days. Reheat in the microwave or oven. To freeze, cut corn off the cob and store in a freezer bag for up to 6 weeks.