Like a lathe, starting with the stem end.
I can’t believe I had to put so much thought into this answer - self awareness is apparently not my strong suit. 
Like a lathe. From the smaller end first. Going from right to left. And I’m right handed.
Interesting. Does anyone else eat corn from right to left?
I always go left to right starting on the smaller end. 98% of the time I do it typewriter style, I don’t say ‘ding’ out loud but I do think it. The other 2% of the time it is either lathe style or freestyle.
Canned.
And creamed.
Never knew there was a name for it. I start at the fat end and spin it. Then move down and spin. until I reach the end.
that makes me a lathe. Now I need to buy some fresh corn. 
Row, then column. Like hanging toilet paper, there’s absolutely no other way.
Typewriter, small end to the right, eat left to right, rotate the top away from me so new kernals rotate up.
And we have a sacrificial stick of butter for corn - the stick lies like a stick of butter lies and we run the ears of corn along the long top edge, spinning as we go. The leftover butter…hell, who am I kidding? There is no leftover butter. The kids eat the last few gobs with a spoon.
My Mother grew up in Southern Georgia (the US state, that is) so corn-on-the-cob is serious business in our family.
First, you need the little holders. I have a set of the corkscrew type, and they hold on much better than the straight-pick ones. I had a set years ago with tines more like a crab fork, kinda wider and slightly bent. Those were pretty good too, but these are better.
Then, you need a good set of heavy porcelain dishes. These should be corn-shaped, and thick enough to hold in the heat and keep the butter melted for the second helping. For the uninitiated, these are long thin dishes with about a half-inch side all around. If they come in a set with the holders, they’ll have a custom bend at the ends to hold set them in, but those are hard to find these days. You just put them in the oven while the other stuff is cooking, then set each one by the plate. The person then loads it up with the butter, salt, pepper, and other spices they may want, rolls the corn in, and off they go!
Also, my GrandMother would roll over in her grave if I served the corn without first cutting off the first row with a knife. There is just no excuse for forcing your guests to butter their noses in order to eat the lovely corn! the trimmed-off bits are a treat for the cook, or plated for the old folks who can’t bite their own.
I’m a typewriter, and somewhere along the line I got the idea that the big side “should” be on the left. Given the number of rules around this subject in my Mother’s family, I’m sure someone told it to me at some point.
ETA: I almost forgot the all-important extra napkins (cloth of course). The ones you use for corn have to be extra thick, and perfectly white, so then when they are folded into the collar (not stuffed or bunched! Were you raised in a barn?) they look elegant.
Like a typewriter = smithcoronetic
Like a lathe = rotocoronetic
From Sniglets.
Yes definitely. The kernels should be at different levels of doneness–some charred, black, and crunchy, some dark and chewy, and some sweet, tender, and juicy.
Typewriter, but in both directions. I start left to right, then the next row is right to left, etc.
There are rules for eating corn on the cob?
Man, am I ever in trouble. 
Like a lathe, starting with the fat end. Unless I am being silly and deliberately eating scattershot.
Like a lathe. Who the heck eats it like a typewriter?
Oh, wait, most of you do that. Honestly, I didn’t expect that. I’ll try to try that next time we have corn on the cob.
What’s a typewriter?
I should be ashamed to admit it, but I cut mine off the cob before eating it. My daddy always did this for me when I was little and it is still my favorite way to do it. Other wise I just bite it wherever.
Well, I did some research on the internet and it appears that, what they mean is, you should eat it while humming “Nooooo noony noonooo noooo noo noo…” to yourself.
Not crazy and not ashamed to admit.
I take a sharp knife and slice the kernels running from top, skinny end to the bottom. Usually requires about five passes. Add butter, salt and pepper and [Grandpa Simpson voice] That’s good eatin’! [/Abe Simpson voice]
In this way, there’s less mess, you get more corn for your buck and by implementing proper eating utensils you again provide proof that we have indeed evolved from our Neanderthal forebears (God love ’em.)
No offense btw.
That is how I do it minlo 
I don’t like the feeling of stuff smeared on my face, and the least face-smeary way of eating corn on the cob (IMO) is lathe-style, starting at the fat end.