3 Answers

Not long at all; b/c you want it to be a little crunchy and crisp, but not hard. To acheive this, you put the corn in a pot. Let it come up to a boil. After it's at a good, rolling boil, you turn it down on med-low for only about 5 min. Then you take it out and put it in a strainer, then on a plate and let people put their own butter and salf and pepper on . As least, that's the way we do it in Mich. And we have some of the best sweet corn in the whole country.

My variation isn't much different.  I add some sugar to the water; it helps sweeten the corn some.  The water is room temp (whatever comes out of the tap).  Bring it to a rolling boil. Turn off the heat and cover the pot for about 10 minutes.

Yummy with butter, salt and pepper.  Yummy Yum Yum. 

ten minutes normally