Skip slathering your corn with butter--and all that saturated fat--and try roasted garlic and a bit of kosher salt instead! Source: EatingWell Magazine, July/August 1997
Separate the garlic cloves, leaving them unpeeled. Toast garlic in a cast-iron skillet over medium heat, stirring often, until soft and blackened in spots, 8 to 10 minutes. Peel and mash garlic with salt. Spread on hot corn.