Bring 6 quarts of water to a boil in a large stock pot.

Shuck the ears, removing the husks and the silk.

We like to cut the ears in half, this makes them easier to eat.

When the water is boiling, add the salt and lemon juice.

Add the corn on the cob to the boiling water.

Bring the water back to a boil, and then cover the pot and shut off the burner (remove from an electric burner). Let the ears sit in the hot water for 10 minutes.

Serve with butter, salt and pepper.