Start by allowing the butter to soften naturally by allowing it to sit out at room temperature for a few hours. Once completely softened you add seasonings, in this case the dry jerk spices. Mix the spices into the butter well using a fork.

Wrap the butter into a log using saran wrap. Refrigerate overnight until ready to use.

Prepare the corn by cutting off ¼ inch off the base. No need to remove the husks as it will easily slide off intact after microwaving.

One at a time microwave one whole ear of corn on high for 4 minutes.

Remove the corn and allow to cool slightly. Using your fingers squeeze the uncut tip to push the corn out from the husk.

Heat a wide pan on low heat. Add the butter and let it melt. Once warm, add the corn and roll it around in the pan for 15-20 seconds to ensure the corn is fully coated.

Serve.