For maximum freshness, husk the corn just before cooking. When ready to cook your corn on the cob, pull all the husks off and discard. Remove the silk from the corn and discard. Tip: to help remove the silk, wet a paper towel and wipe down the corn.
Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring cold unsalted water just to a boil on high heat. Some people like to add a little sugar to the boiling water, but never add salt as it will only toughen the corn.
Add husked corn ears and bring the water back to a boil on high heat (covered or not). Since corn tends to float on top of the water, I cover the pot. This helps the water come back to a boil faster and helps the corn cook. It will take approximately 3 to 4 minutes to bring the water back to a boil. Once water comes back to a boil, immediately remove the corn ears from the water.>
Remove the cooked corn ears from the hot water with tongs.
Serve with butter, salt, and pepper. Some people like to roll their hot corn on a stick of butter, others spread the butter with a knife. Your choice!