Peel the corn and remove the silks.
Fill a large stockpot half to three-quarters full with water and bring to a boil
Add corn and boil for 15-18 minutes. More or less depending on how many ears you have in your pot.
(You'll know it's ready when the kernels are plump and tender. Also, when the smell of sweet corn is wafting up from the pot)
With tongs, remove the ears of corn from the hot water and place them on a platter. Serve while hot with lots of butter and salt.