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Let your oven heat up while you shuck the corn and prepare it for roasting. Each ear of corn is enveloped in light green leaves called the husk. To shuck the husk from the corn, start by peeling off the outer leaves on each ear and discarding them. Stop peeling when only 1 thin layer of inner leaves remains on each cob. ” Peel back the remaining inner leaves at the end of each cob until you see a few yellow kernels peeking out. Think of these pulled back leaves as the corn’s "zipper." The tassels are the silky strings bunched at the end of the cob. Hold the bottom of 1 ear of corn firmly with your non-dominant hand. Grab the zipper and tassels with your dominant hand. Use 1 firm, quick tug to yank down the ear's zipper. Pull the husk all the way down to the bottom of the cob, and keep pulling until the husk is inverted. This will also expose thin, silky strands on the inside of the husk. Keep your dominant hand on the inverted husk. Quickly snap your wrist to pull the husk off the end of the cob. Try to do this in 1 smooth motion. Discard the husk and the silky strands that came with it. Some of the silky strands may cling to the corn kernels after you remove the husk. Use your fingers to pull off any silk still clinking to the cob. Discard the silky strands. Let the butter soften at room temperature for a few minutes, then use a butter knife to spread about ½ tablespoon of it onto each cob. Be sure to spread the softened butter from the top to the bottom of the ear, then all the way around. After smearing on the butter, place the ear of corn on a small sheet of aluminum foil. Fold the foil around the ear so that it’s fully encased. Do this for all 4 cobs, wrapping each one individually in foil. Place each ear of corn onto a baking sheet. Carefully place the baking sheet into the preheated oven. The foil will be very hot, so let it cool for a few minutes or wear gloves to unwrap each ear of corn. Serve the corn immediately. You can serve it as is, still on the cob, or you can slice the kernels off of each cob and serve it that way.
Preheat your oven to 450°F (232°C). Remove the outer leaves of each ear of corn. Expose the tip of each piece of corn to create a “zipper. Pull the “zipper” down firmly with your dominant hand. Pull the husk off the cob in 1 smooth motion. Pull off the remaining silky strands with your fingers. Smear about ½ tablespoon of softened butter on each ear of corn. Wrap each buttered ear of corn individually in aluminum foil. Bake the corn for 20 to 25 minutes. Remove the baking sheet and serve the corn.