Place ear of un-husked corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, another 2 minutes.

Place corn ear on a cutting board, using a pot holder or folded kitchen towel, and cut off the bottom of the ear, exposing 1/4 to 1/2 inch of kernels. Hold the ear from the top and squeeze ear of corn out of the husk from top to bottom. Husks and silk will be left behind.

Spread ear with butter and season with salt.