Boiled-In-The-Husk Corn on the Cob

6 ears fresh corn in the husk
Flavored Butter

6 Tbsp. unsalted or sea salt butter, softened
1/2 tsp. sea salt or kosher salt
2 tsp. crushed aleppo or cayenne pepper

Stir together butter, salt and pepper. Cover and allow to stand at room temperature 3 hours to allow flavors to meld or refrigerate up to 24 hours. Bring to room temperature before serving.  Peel husks from tip of each cob to base but do not detach from each cob. Remove and discard any damaged or discolored outer husks. Thoroughly remove all silks from each ear of corn (a nubby kitchen towel rubbed briskly between rows of kernels works well). Pull husks back up over corn and tie ends with strips of husks or cotton kitchen string. In large kettle bring 6 qts. of water to boiling and add 3 Tbsp. kosher salt (noniodized). Add corn; cook 10 minutes. Using tongs remove corn and let drain briefly. Serve with Flavored Butter. Makes 6 servings. (from Better Homes & Gardens)