Start by peeling away the outer husks and removing the silk strands from each ear of corn. You can also trim the ends if needed.
Fill a large pot with enough water to completely submerge the corn. Add salt or sugar to the water if desired. The salt enhances the natural sweetness of the corn, while sugar can add a touch of sweetness.
Place the pot on the stove over high heat and bring the water to a rolling boil.
Carefully place the prepared corn ears into the boiling water. Ensure that the corn is fully submerged.
Boil the corn for about 8-10 minutes. Cooking time may vary based on the freshness of the corn and personal preference for tenderness. Some prefer slightly crisp kernels, while others like them more tender.
Test the corn for doneness by piercing a kernel with a fork or knife. If it easily goes through, the corn is ready.
Once the corn is cooked to your liking, use tongs to carefully remove the ears from the boiling water. Allow excess water to drain off.
Serve the boiled corn on a platter while it's still warm. You can add a pat of butter and sprinkle with salt or other seasonings for extra flavor.
