These corn kernels are cooked within an inch of their life. No, I think they died and went to heaven.
I have been on a butter-braise streak, and the latest vegetable to fall under the sway of hot dairy grease is corn.
We always cook corn the frantic way: Boil the water, throw in the corn, remove from heat, fret, worry, are we al dente and cool enough?
Unless water is an ingredient I'm going to eat, I'm off water. No soggying up my veggies. (I probably will have exceptions; not sure yet. Maybe not.)
Two ears of corn, kernels shaved off. Gross, egregious pat of butter. (My diet is fairly Spartan; I can afford to go nuts on butter.) A minced cayenne chili, fresh off the vine. Salt.
Some heat, a pan, a lid. Some time. A half hour. Do not be afraid about the time. You are aiming for caramelization here and there, and you will love it.
Please do this while there's still corn.