Fill a large saucepan with about half full of water.* Cover and turn heat to high. It will take about 5 to 10 minutes to come to a boil, depending on the size of the pan, the amount of water, and the type of stovetop (gas, electric, or induction).
Shuck the corn if desired.
a) To shuck: Remove husk and silk. Cut off stalk and any bad spots.
b) To leave in husk: If desired, peel husk back just a few inches and remove as much of the corn silk as possible. Smooth husk back into place. This is optional.
Once the water comes to a rolling boil, lower the corn into the pot. Cover and immediately set the timer for 3 minutes. If cooking more than 4 ears of corn, add 1 minute.
As soon as the timer goes off, remove corn from the water. It will be crisp and ready to eat. If unshucked, cool a few minutes before removing the husk and silk. NOTE: It will continue to cook somewhat as it stands.