Preheat the oven to 425 degrees. Remove husks and silks from the corn. Spread butter, salt and pepper over the corn. Wrap the corn in tinfoil. Place them on a rack in your oven and cook for about a half hour (it may need a little longer, test by cutting a small section off the corn, and if it's not tender, leave it in until it's done. You can also put a jelly roll type of pan underneath the corn just in case butter starts to escape through the tinfoil.You can also put these tinfoil wrapped corn on the grill for about 10-15 minutes, turning every two or three minutes or so until done.
Why wouldn't you just boil the corn you ask? I've found on many occasions I've run out of my large cooking pans during cooking a big meal, and I have to cook the corn either before or after the meal has cooked. So if you want everything to come out at about the same time, this is a good way to do it.
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