Preheat your oven to 400˚F.
Cut the kernels off 2 or 3 ears of corn and set aside.
Using a corn cutter, cut and milk all the kernels from the remaining ears, squeezing the ears to get all the juice you can from them. (Alternatively, cut the kernels from these ears and puree in a blender.)
Stir the whole kernels into cut corn or purée.
Aggressively salt (about a teaspoon) the corn, and add lots of freshly ground pepper. Dot with butter.
Put the corn in a cast-iron skillet, baking dish, Dutch oven, or individual ramekins. Ideally you want a depth of 2 to 3 inches. Press the pieces of butter into the corn and place the dish in the oven.
Bake for 45 minutes to an hour, until it's bubbling hot and a golden brown crust has formed (you can dry them out, so don't overbake).