Preheat the oven to 400ºF. Grease one 6-cup muffin pan or fill with paper liners; set aside.

Break ear of corn in half, then cut kernels from cob (save cobs). Roughly chop corn kernels on a cutting board; add to a small bowl, scraping any juices from the board into the bowl. Using a spoon, scrape the cob over the bowl to remove any juices and bits of corn (you should get about 1 tablespoon).

In a medium bowl, whisk the flour, baking powder and salt.

Add egg, milk and sugar to bowl with corn; whisk until well blended well.

Add the egg-corn mixture to the flour mixture; stir until just blended.

Pour in the butter, and gently fold into the batter.

Spoon batter into prepared muffin tin. Bake until the tops are golden and a metal skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool 10 minutes before serving.