Shuck each ear, peel back husks, and pull off as much silk as possible. Rinse under cold water to clear remaining silk. Snap or cut ears in half if needed to fit your pot. Use a pot large enough to hold all ears without crowding and deep enough to fully submerge them. Skip salt in the water — add butter and salt at the table after cooking.

Fill a large pot with enough cold water to fully cover the ears. Method depends on freshness. Very fresh corn: Bring water to a full rolling boil. Add shucked ears and boil actively for 2–3 minutes. Fresh corn only needs to be heated through. Grocery store corn: Add shucked ears to actively boiling water and cook uncovered for 5–7 minutes, until kernels are tender when pierced. Taste a kernel to judge doneness. Off-heat method (works for any corn): Bring water to a full rolling boil. Add shucked ears, cover, and immediately turn off the heat. Let sit undisturbed for 10 minutes. Corn can stay in the covered water up to 10 additional minutes without overcooking. Keep the pot covered once off heat. Do not lift the lid during the rest.

Corn is done when kernels are bright yellow, slightly tender when pressed, and heated through. Off-heat method: 10 minutes in covered hot water is your cue. Active boil: taste a kernel — juicy and just tender, not mushy or starchy. Use tongs to remove ears. Season with salt and butter immediately while hot so butter melts evenly. Key mistakes: Skip salt in the boiling water — it won't absorb. Don't over-boil fresh corn; 2–3 minutes is enough. Serve promptly.