Fill a large Pot with enough cold water to fully submerge all the 4 mazorcas de maíz sin hojas y sin sedas — typically about 4 quarts. Do not add 4 tbsp mantequilla sin sal ablandada (it can toughen the kernels). If using, stir in the 1 tbsp azúcar and 1 tbsp vinagre blanco, which help enhance sweetness and keep the 4 mazorcas de maíz sin hojas y sin sedas tender.

Shuck the 4 mazorcas de maíz sin hojas y sin sedas: peel back and remove all the outer husks, then rub off any remaining silk strands with your hands or a damp paper towel. Rinse the ears under cold water.

Bring the Pot of water to a rolling boil over high heat.

Carefully lower the 4 mazorcas de maíz sin hojas y sin sedas into the boiling water using Tongs. Make sure all ears are fully submerged — you can snap ears in half if your Pot is small.

Cook the 4 mazorcas de maíz sin hojas y sin sedas for 3–5 minutes for fresh, sweet summer corn, or up to 7 minutes for starchier or older corn. Do not overcook — the kernels should be bright yellow and just tender when pierced with a Knife tip. Fresh 4 mazorcas de maíz sin hojas y sin sedas is already tender and needs minimal cooking; you're mostly heating it through.

Use Tongs to remove the 4 mazorcas de maíz sin hojas y sin sedas from the water and let it rest for 1 minute so it's cool enough to handle safely.

Serve immediately with softened 4 tbsp mantequilla sin sal ablandada, 4 tbsp mantequilla sin sal ablandada, and freshly ground 1 tsp sal kosher. Roll the cob directly over a stick of 4 tbsp mantequilla sin sal ablandada on a plate, or use a Pastry Brush to coat evenly. Eat right away — 4 mazorcas de maíz sin hojas y sin sedas is best hot off the pot.