Parsleyed Corn on the Cob

Ingredients:

• 6 ears sweet corn, shucked
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley elaves, roughly chopped

Instructions:

Bring a large pot of water 3/4 full to a boil. Break the ears in halves and simmer just until tender, no more than 5 minutes. Drain and transfer to a serving dish. Pour the butter over the corn and sprinkle with the salt, pepper and parsley, turning to coat. Serve steaming hot.