Time to boil depends on the size of pot, amount of water, and number of ears of fresh corn. Kevin cooked 60 ears. Our cook time for 12 ears includes the 20 minutes or so it takes to bring the water to a boil.
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.