Boiled just until warmed through, about 2 minutes? It’s never occurred to me to add sugar to the water.
I like it just fine raw from the garden, too.
Steamed – an asparagus steamer makes it easy.
It really doesn’t matter to me as long as it doesn’t get overcooked. Basically, good corn on the cob is like a good steak - just warm through the middle. If you think of what you’re doing as “cooking” the corn, you might as well get your corn out of a can or a freezer (as far as I’m concerned, anyway).
Most of the time, I’ll boil the corn because it’s easy and I can tell exactly how much heat is going into the corn. 2-3 minutes is usually sufficient if fully submerged, or about 5 total if I’m using a shallow pan and have to turn the corn over to get even cooking.
Grilling the corn adds a nice flavor, but it’s hard to tell exactly when it’s ready, especially if it’s still in the husk.
I once read about a farmer who’d take a pot of boiling water to the cornfield, husk (but leave on the stem) a cob, dip it in the water for three minutes, pull out, only then snap it off, and eat it plain.
I read this in the Washington Post. I don’t have a cite and don’t know if it’s true.
I like to let a pig eat it, then turn the pig into barbecue. My motto is, “Corn’s not food, corn’s what food eats.”
During MASH Col Sherman Potter talks about going home, bring a propane burner out in the cornfield. Get the water boiling and just dipping the ear, still on the stalk into the water.
LOL what a great metaphor for loving fresh corn.
oh, I see Dendarii Dame posted already. Yes its from MASH. I’ve seen that episode at least five times.
Soak the whole cobs, in the husks, in a pot of water then place on the grill just long enough for them to be warm all the way through. Peel the husks and eat plain; no salt or butter needed.
Heated (any way) but in no way cooked, even raw and cold is much better then cooked.
However fermented and distilled also works for me 
I’ve grilled it in the husk, but during the summer we have corn more often than I grill.
Get a big pot of water boiling well, toss in two ears, and cook one minute exactly. Corn we get here is plenty sweet without sugar. And husk over the compost bin - good corn and good compost.
Microwave is just so damned convenient, and I can’t tell the difference in taste from older, more traditional methods. And I’ve done most of 'em, including boiling, grilling, and steaming.
We just cut about a half inch or so off the base of the ear, microwave it for 3 minutes, squeeze from the top of the ear, and the whole damn thing slides out with minimal silk, hot and ready for butter, salt, or other toppings of choice.
grilled is good.
you can also do tasty slight variations; slight burning on some kernels or dry it some.
I am going to try the microwave tonight. I’m not using the grill for dinner, so this will be convenient.
Wrap in plastic wrap and nuke it. It will be sweet and juicy.
However you do it, here’s the best helpful hint for shucking the ears: cut off the fat end of the ear just enough to slice through all the husk. Grab the ear by the small end and start shaking to get the ear moving out the large end. Presto! No husk, no silk, no problem. Nuking and shucking video.
Boiled husk off and rather quickly; fall-back roasted in the husk. Light butter and heavier salt if needed but usually I go more for an Italian herb blend or garlic powder instead of the salt.
strip the husk, steam for about 2 minutes, then rub with butter and salt and pepper.
In my youth, I was taught the following procedure:
- Bring a kettle of water to a full rolling boil.
- Go out to the garden, and pull the required number of ears.
- RUN back to the house, husking and silking the corn as you do so.
- Put the ears in the boiling kettle.
- Cook for six minutes.
- Serve.
Ideally, the corn should be in the pot within mere minutes of being pulled.
Generally this, but we use olive oil instead of butter.
I put water to the boil and add 1 tbsp lemon juice and 1 tbsp sugar. I boil the ears for 6 mins, then drain and pat slightly dry. Then just butter, salt and enjoy. My son, who has lived in Texas for the last 10 years, puts hot sauce on his, but I like mine the old fashioned way.
I steam it, but my absolute favorite way to have it is deep fried. Woody’s BBQ in Jacksonville served it that way - they just plopped the ears into hot corn oil till they started to turn golden. No batter or breading - just fried corn on the cob. Add a little salt and prepare for amazing.
That’s pretty much the only thing I miss about Florida…
I had some interesting corn last year at a BBQ. Grilled, then brushed with mayo, add some chili powder, and squeeze lime juice over all. The mayo just melts like butter. You can also sprinkle a grated salty cheese on top.