Fill a large Pot with enough cold water to fully submerge all the 4 ears of corn husks and silk removed — typically about 4 quarts. Do not add 4 tbsp unsalted butter softened (it can toughen the kernels). If using, stir in the 1 tbsp sugar and 1 tbsp white vinegar, which help enhance sweetness and keep the 4 ears of corn husks and silk removed tender.

Shuck the 4 ears of corn husks and silk removed: 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 ears of corn husks and silk removed into the boiling water using Tongs. Make sure all ears are fully submerged — you can snap ears in half if your Pot is small.

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 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.

Use Tongs to remove the 4 ears of corn husks and silk removed from the water and let it rest for 1 minute so it's cool enough to handle safely.