Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with narrow strips of removed husks or kitchen string.
Stand corn, husk sides up, in a stockpot or 2 large Dutch ovens. Add water to cover ears (leave tied back husks out of water). Bring to a boil over medium-high heat; boil 4 to 6 minutes or until kernels are tender when pierced with a fork. Remove ears from water, and serve immediately with desired toppings.