Rosemary Corn
One of my favorite is to boil the corn in a dutch oven. Quickly drain the corn and remove. Place some butter in the bottom of the pan and melt. Add some 'bruised' fresh rosemary (place between wax paper and pound/crush). Move rosemary around in the melted butter until the 'scent' is released. Add the cooked corn back and mix/roll in the butter. Salt and pepper and try not to eat too much.