When we use organic corn for this recipe, it turns out so delicious that the butter and salt are completely optional. When we do season with salt, we make it a point to use finely ground salt since it sticks better to the corn. This technique for cooking corn totally works, and is most delicious when enjoyed immediately after cooking and cooling. We butter and salt any leftovers and stash them in the fridge. Then next day we pack them for our 2-year-old's lunches. The corn comes up to room temp by lunch time.
In the Dutch oven, bring 4 quarts of water to a boil.
Turn off the heat, add the corn and cover. Let stand for at least 10 minutes but for no more than 30 minutes.
Meanwhile, melt the butter.
Transfer corn to a colander to drain and cool, then brush with melted butter and sprinkle with salt. Enjoy immediately.