Preheat oven to 350 degrees F.
Trim the top and bottom ends of each ear with a sharp knife or scissors (see photo above).
Arrange corn in husks in an ungreased pan OR directly on oven's middle rack.
Roast 30 minutes OR until corn reaches desired tenderness (or softness). Green husk will turn brown and develop a paper-like texture.
Wear oven mitts or use potholders to remove HOT ears of corn from oven.
Allow to cool at least 5 minutes.
Carefully peel husks down and remove silk from each ear of corn.
Tie husks into a knot. Use sharp scissors to evenly trim ends to make a pleasant presentation.
Use knot as a handle when eating.
If desired, season with preferred amounts of unsalted butter, salt and coarse ground black pepper.