I like that nomenclature! I distinctly recall preferring ‘lathe style’ one summer as a young boy after an upper baby tooth fell out, despite being admonished for playing with my food by chewing patterns in the kernels….
There’s a new method!
I voted with a distinct minority of vertical, one row at a time, but that’s with a caveat. I first eat a horizontal row of kernels, then I go vertical one row at a time. I just feel like I have better purchase on the kernals if I have space to bite into them from above, which is why I eat the first row horizontally.
And go “ding!” when you reach the end.
The microwave in husk worked well! Needed more than 3 minutes per piece in my oven though.
Realized I am vertical alternating sides with an occasional random horizontal. It was hard to not think about it and just let it happen.
I snap the cob in half and then I eat each half lathe-style. For what it’s worth, I used to eat it typewriter-style as a kid, but nowadays I find I don’t like taking big bites of things (e.g., I’d rather slice up an apple rather than take a big honkin’ bite out of it).
“NEVER eaten”?!
My God, 3% of our membership is culinarily impoverished! 
To my understanding sweet corn on the cob is not a ubiquitous European thing in particular, where traditionally most corn grown was feed corn for animals. I think it is spreading as a cultural phenomenon, like many food trends. But I am not surprised a few people haven’t run across it or tried it.
Like a typewriter. Left to right
I have an old set of corn skewers to hold the cob.
It’s been several years since I had corn on the cob.
I usually buy creamed corn. Green Giant Steamers is good.
If you’ve eaten good sweet corn from Pennsylvania/Ohio/etc., consider yourself lucky.
The corn here (central Europe) is a poor substitute.
And those people are culinarily impoverished.
No doubt there are foods I am impoverished for never had experienced. But sweet corn fresh picked cooked right up is a pity to have not eaten.
FWIW I am an Illinois boy. My wife is from New Jersey. I grant her that theirs is even better than ours.
I do the exact same but right I’m handed. Whoa!
Us men of culture are not defined by our handedness.
What surprised me most is how fast fresh farm-picked corn cooks (and even some varieties like Mirai are pretty good uncooked.) Like 2-3 minutes in the pot (if you’re preparing it that way) and it’s done.
Hah! In Soviet Russia, typewriter dings you!!
Tripler
Mmmmmm, proletariat corn …