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Definitely grilled! Soak the still-husked corn in slightly-salted water for 30 minutes, drain the excess, then give them a slow roasting on an outdoor grill before serving them with lots of real, unsalted butter on the side.

last night I cut the kernals off the cob and sauteed them with onion and salt and pepper and served it on a salad...it was simplistic but wonderful

Eat the hell out of it, and asap. Great fresh corn need nothing more than a little salt and pepper and butter. Anything more is gilding the lilly, and obscures one of summer's true miracles.

Last weekend I made a corn salad: roasted several ears (husk on), cut off the kernels, mixed with diced fresh tomato, sweet onion, basil, a bit of olive oil and champagne vinegar.

We made fresh corn grilled tamales. Husk the corn, and keep the husks. Cut the kernels off the corn and put in the blender with some butter and salt. Then spoon the mixture back into the husks, wrap them up and put them on the grill. When they are slightly firm, they are ready to eat. This is a lesser known traditional Mexican specialty. Simple and delicious.

Husk, throw in boiling water, pull after three minutes or so (depending on size of kernels). Slather with butter, Maldon sea salt. Eat right to left, then suck the milky corny goodness from the cob, maybe after dabbing it in the melted butter on my plate. Steal partner's empty cobs and do the same.

Corn soup with roasted chiles.

boil 4 minutes (or 3 at the height of the season). squeeze of lime and salt. eat as much, as often as possible--this is a short season food, and I'm sad when it ends. leftover corn is cut off the cob and mixed with various veggies in small dice.

I'm going to make a stew tonight with the scrapings of corn, chicken thighs, and fresh basil. The bounty of the farmers' market.

Eat it plain raw even or cook for five minutes and put butter on it and eat it right off the cob.

I also grill it - you don't have to soak the husks in water - just pop it on the grill - the husks will keep the moisture in and cook it.

Next morning if there is some left I make a corn pudding - basically a custard or flan with corn in it.

If fresh sweet corn is great, you really don't need to do much of anything to it - it's perfect as is.

I add fresh corn to a tomato mozzarella salad with fresh basil, a little pepper and a drizzle of olive oil. When I studied abroad in France, my host mother frequently made this salad, and I've been making it ever since. It works well with thawed frozen corn, too.

I mix it with cooked cubed (or mashed) sweet potatoes. You could even use butternut squash! Toss on a little cinnamon and you're good to go.

I also steam it, then cut off the kernels and then brown them in a dry skillet. Let them sit when they're done and using the same skillet, stir fry a tri-pepper and onion blend with some paprika, pepper, and chili powder. Once that's near done, toss the corn back in the skillet along with some mushrooms and (in my case) veggie crumbles. Put it hot onto a bed of greens, top with guacamole or green salsa and sour cream and you've got a southwest taco salad!