1. Remove the husks and silky threads (silk) from each ear of corn.
2. Bring a large pot of water to a rolling boil. Add the corn ears and cook for 10 to 20 minutes, until the kernels are tender when pierced with a fingernail or fork tip and the color has brightened to a deep yellow.
3. Remove the ears from the water. To serve whole: place the ears on a platter lined with a folded cloth napkin and draw the corners of the napkin up over the corn to retain heat. To serve off the cob: hold each ear upright and cut the kernels from the cob with a sharp knife, then season with butter and salt to taste.
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