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Sweet corn is harvested fresh, and typically grown near where it is consumed. The earliest corn matures in about two months, the latest in about 3 months. Many gardeners plant early, mid, and late season varieties at the same time to extend the harvesting season.
Reserve about 1/2 of the butter. Spread remaining butter on the whole ear of corn. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each). Bake for 30-45 minutes, until starting to brown. Turn corn occasionally. Remove from oven and spread remaining butter over the top of the corn.