You Don't Need to Boil Corn as Long as You May Think You Do

Bring a large pot filled with at least 6 cups of water to a boil over high heat. Don’t add salt to the water. Adding salt toughens the kernels during boiling. Plan to season the corn after it cooks.

Meanwhile, prepare the corn by shucking it to remove the husk and silks. Pull apart the silks at the top of the ear. Grab the top of the husk and silks on one side of the corn and pull it down and away from the ear of corn. Repeat this process until the corn husks are fully removed and then pick away any remaining silks from the corn.

Cut off both ends of the corn just enough to remove any dry or damaged kernels and the end stalk.

When the water is boiling, use tongs to add each ear of corn to the water. Add only 3 to 4 ears at a time to avoid overcrowding the pot and dropping the temperature of the water. Don’t leave the kitchen. Watch the corn closely so that you can remove it from the water the second it’s done cooking.

Boil the corn for 3 to 5 minutes. Remove the corn from the water with tongs as soon as you notice subtle changes in the kernels as they get plumper and darken a shade in color.

Transfer the corn to a platter, top it with butter and salt while it’s still warm and serve.