- 6 ears corn, shucked and halved
- 4 tablespoons butter, melted
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
- Kosher salt and black pepper
- Bring a large pot of water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
- Pour the butter over the corn and sprinkle with the parsley, ½ teaspoon salt, and ¼ teaspoon pepper.