Start by removing the husks and as much silk as possible. Fill a large pot with enough water to cover the ears completely and bring it to a rolling boil. Add the corn carefully. As a practical guide, very fresh corn may need around 4–5 minutes, standard fresh corn around 6–7 minutes, while larger or older ears may need up to about 8 minutes, depending on the variety and how tender you prefer it.

When it comes to salting the water, either approach can work. Some cooks add salt while boiling, while others prefer seasoning afterward. You can keep things simple by using plain water and adding butter and salt once the corn is cooked. If desired, a small amount of sugar can also be added to the water for sweetness, though naturally sweet corn generally doesn’t need it.

Perfectly cooked corn should have plump, juicy kernels with a tender bite and a slight crispness. Remove the ears with tongs, let the excess water drain, and serve immediately. Butter and salt are classics, but garlic butter, Parmesan, black pepper, smoked paprika, feta, fresh herbs, chili powder, cilantro, or a squeeze of lime can completely change the flavor.

The most important lesson is simple: don’t automatically leave fresh corn boiling for 15 or 20 minutes. Start checking it after just a few minutes and remove it once it reaches the tenderness you like. With fresh ears and careful timing, you can get sweet, juicy corn without complicated techniques or special equipment.