Husk the corn and remove all silk.
Rinse the ears under cold water.
Fill a large pot with enough water to fully cover the corn.
Bring the water to a rolling boil over high heat.
Add salt to the water if desired.
Carefully add the corn to the pot.
Boil uncovered until tender:
Fresh corn: 4–6 minutes
Older corn: 8–10 minutes
Check doneness by piercing a kernel with a knife; it should be crisp-tender and juicy.
Remove corn using tongs.
Optional: For extra tenderness and easier handling, transfer to a bowl of ice water for 30–60 seconds, then drain.
Serve immediately with butter, salt, pepper, or desired toppings.