Place corn in a large pot or dutch oven and cover with cold water.
Add lemon juice and sugar to the water and stir.
Allow to rest for 30 minutes or up to 2 hours. If letting sit more than 30 minutes, add ice cubes to the water.
Drain all but about an inch of the water from the pot. Stand the corn upright, placing them next to each other to keep them standing upright.
Cover the pot and place on the stove over high heat. Bring the water to a boil, then reduce the heat and simmer for 4-7 minutes or until the corn is plump and has deepened in color.
Remove from the pot and serve with lots of butter and salt.
Notes
Tips for customizing
Coat with mayonnaise, sprinkle with parmesan cheese and cayenne pepper, and finish with a squeeze of lime
Top with feta and chili powder
Season with oregano, thyme, and rosemary
Top with sriracha or your other favorite hot sauce