Prepare the corn by removing the husks and all the silks from each ear.

Bring a large pot of salted water to a rolling boil. The water should be seasoned generously with salt, similar to seawater.

Carefully place the husked corn into the boiling water. Cook for 5 to 7 minutes, depending on the corn's freshness and desired tenderness. Avoid overcooking to maintain sweetness.

While the corn is cooking, melt the butter in a small saucepan or microwave-safe bowl.

Once cooked, use tongs to carefully remove the corn from the water, allowing excess water to drip off. Place immediately onto a serving platter.

Brush each ear generously with the melted butter, then sprinkle evenly with kosher salt and freshly ground black pepper. Serve immediately.