Remove husks and silk from the corn.
Rinse the corn under cool water.
Bring a large pot of water to a rolling boil.
Add salt to the water (optional).
Add the corn to the pot.
Boil until tender:
3–5 minutes for fresh, small ears
5–8 minutes for medium ears
8–12 minutes for older corn
Check doneness by piercing a kernel with a fork; it should be tender and release milky liquid.
Turn off the heat and remove corn with tongs.
Serve immediately, or:
Drain well and brush with butter (optional)
Sprinkle with salt (optional)