Buttered Corn on the Cob

Last night we had barbecued burgers and corn on the cob. Barbecues were always a stable in Michelle's household, and corn was often present. Now, there are plenty of ways to get the butter on to your corn cob, but most of them have drawbacks. Using a knife just gets tedious and messy. My family always just used a half unwrapped stick of butter and held the wrapped end. This also got messy, and you were left with a half stick of partially melted butter at the end of dinner. There are special corn cob buttering devices you can buy, but who wants to spend money on something that does one job and one job only (unless you like buttering corn dogs I suppose). Michelle, of course, had a rather creative way to do it. I know that she's not the only one who butters corn this way, but I learned it from her, so here you go. Take one heel of bread (stale, fresh, whatever, just make sure it's at least semi-pliable). Butter the bread heavily. Hold the heel, butter side up, in the palm of your hand so that when you roll your hand up it makes a taco shape. Roll the corn around in this bread and butter taco until every kernel is properly buttered. You should be able to share the bread around the whole table, re-buttering as necessary. No one really likes eating the heel from a loaf of bread anyway, so there really isn't any waste with this plan. Everybody wins.