Green Corn, Boiled

Boiling corn without salt prevents the kernels from toughening, as salt draws out moisture and can make the outer skin leathery before the interior cooks through. Adding sugar to the water enhances sweetness in less-than-fresh corn by replacing natural sugars that convert to starch as corn ages. The brief 20-minute cooking time preserves the corn's tender texture and prevents the starches from becoming mealy, while immediate serving maintains the peak temperature when butter melts most effectively into the kernels.