Prep the corn: Husk the corn and remove as much silk as possible. Trim the ends if needed so the ears fit neatly in your pot.

Bring water to a simmer: Fill a large pot with enough water to fully cover the ears. Add 1 teaspoon kosher salt. Bring to a gentle simmer over medium-high heat. You want small bubbles, not a rolling boil.

Cook the corn: Carefully add the corn to the pot. Simmer for 5–7 minutes, rotating once or twice with tongs. The kernels should look brighter and feel tender when pierced.

Make the butter: While the corn cooks, melt the butter in a small saucepan or microwave-safe bowl. Stir in a pinch of salt and pepper.

Drain and butter: Use tongs to lift the corn from the pot and let excess water drip off. Place on a platter and brush generously with melted butter. Sprinkle with more salt and pepper to taste.

Serve right away: Add lime or lemon wedges and herbs if you like. Serve hot while the kernels are juicy and the butter is glossy.