Shuck the corn by grabbing the top of the husks and silk, and peeling back one side all the way down to the stalk. Grab the second side and also peel down to the stalk.

Wrap your hand around the bunch of husks and snap off at the base of the cob, snapping the stalk. Discard the husks, silk and stalk.

Rinse under cool water as you rub any remaining silk from the cobs.

Fill a large pot with enough water to cover the corn you plan to cook.

Bring water to a boil (15-20 minutes), then place the uncooked husked corn in the water.

Bring the water back to a boil then turn off the heat and cover the pot. Let the corn sit in the water for approximately 5 minutes or until tender. Smaller, sweeter corn may take less time; larger cobs or other varieties may take longer – up to 7 minutes or so.

Remove the corn from the hot water and blot with paper towels to dry. Serve immediately with butter and salt.