The peaches went on the counter, for easy, casual snacking.
The cantaloupe was cut up for breakfast feasting.
The new potatoes were earmarked for a Moroccan lentil stew (coming soon).
For the corn, whack off the silks and the long part of the stalk but leaving the husks on. Bake in a 350 oven for 35 minutes. Carefully remove from oven and (holding the cobs with a towel) remove the husks. Again, be very, very careful, as the corn has been steaming in its husk and the steam that is released is really hot. This method is so no-fuss, no-muss you won't believe it. It leaves the corn tender like boiling but without the loss of flavor, and after steaming the silks slide right off the cobs making husking/cleaning a lot easier.
For the butter, blend half a stick of softened butter with 1 tsp. of your favorite spice blend. Tyler Florence recommends half a stick of butter with 1 tsp. chili powder and the zest of half a lime. I recommend half a stick of butter with 1 tsp. of Penzey's Northwoods seasoning blend.
What would you recommend? Got a favorite seasoning blend that would be killer on an ear of sweet corn?