In a large stock pot, bring 6 quarts of water and 3 Tbsp of kosher salt to a boil.
Remove any damaged or discolored outer husks of corn. Peel the husks down to the base of the corn, but do not detach from the cob. Remove the silk around the corn.
Pull the husks back up over the corn and tie the ends together using a small piece of husk or kitchen string.
Gently put corn into the boiling salted water. Cook for 8-10 minutes. Remove corn from water, drain, and let sit for a couple minutes before opening (corn will be very hot).
Peel back the husks and use it as a handle. Spread seasoned butter all over corn. Sprinkle cheese and other toppings over corn.