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In Hokkaido, I really liked it grilled with shoyu.

Since I can't get excellent corn in Ohio, like I have had in Kansas where I'd eat it washed and raw off the cob, my husband warms it in water over the stove and I eat it off the cob with nothing added that will interfere with the beautiful flavor.

....gotten at a farm stand some where in rural New Jersey (yes rural exists in NJ) in August. Bring directly home, put on a large pot of water. Shuck corn. Drop corn into the boiling water, turn off the heat and let the corn sit until tender, just a few minutes. Rub a bit of butter in the corn and a little sprinkle of salt. Perfect in it's simplicity.

...it is easy to prepare. No need use a ton of fuel to boil a ton of water, or fire up a grill or oven.

Rip the silks off the end and microwave it for 3-4 minutes. The corn steams itself in the husk and the silks come right off.

Easy breazy.

...roasted in the oven in its husk and consumed with a a tiny bit of butter and plenty if sea salt:-)

with lots of butter and kosher salt

if you got the grill goin just wrap the unshucked corn in foil an out it on the upper rack of the grill while you're grillin the rest of the meal, if you're grillin steaks or something fast ,put the corn n the lower grill.....just that simple !!!!

Until I get my braces off, (23 with braces is no fun) I can only dream at night about corn on the cob.......Have tried slicing it off, but its really not the same.

Corn on the cob is best when.....IN MY MOUTH!

Can't get good corn in Ohio?--I would certainly beg to differ on that one. Have you been to a farmer's market or Amish stand?

Anywho, if we're not grilling, I'm fine with 6 teaspoons of sugar and 6 minutes in boiling water. Plenty of salt and butter, by that I mean a ridiculous amount of salt and butter--I'm thin and have chronic low blood pressure, this is a dream side dish for me!

I second the Cafe Habana comment. Yum. If only they were in DC.

Fresh Silver Queen or bi-corn from the farm or forget it. I've tried many methods, but I have two favorites. Boil water, add a few tablespoons of sugar and about a half cup of milk. Add corn, cover, and turn to low. Ready in about 6 minutes. Serve with butter, s&p. I've tried mayo, lime juice and a few other things. Nothing can beat butter, salt & pepper.
Second method is to pull back husk, remove silk, soak in water, then cook on grill. I like method one best - the corn is just so tender and sweet.

Half steamed, half grilled and covered in salted butter!

fresh from my backyard, roasted with the husk on over a bonfire, then slathered with enough butter so that it runs down your arm, sea salt, pepper, and dill....with an ice cold beer...and friends

Fresh from the field. Shuck. Walk it directly to the cooking pot. Boil. 3 minutes, tops. Butter. Kosher salt. Perfection. Pure bliss.

Fresh as possible.
Sans silk but plus husk and soaked, then either right onto the grill or fire, or wrapped in foil and onto the grill or fire. Drench in butter (applied by placing some in the center of some good soft bread and rolling the corn around on it). No salt.

If the grill/fire is full, steamed standing up in just a little water for 10 minutes. Butter the same way.

YUM.

@bitchincamero--howdy to another West MI resident!

Boiled or microwaved. After that, perhaps a few twists from the pepper grinder on top, but that is ALL. (It's ruined with butter or salt. Enjoy the natural deliciousness :) )

Grilled and slathered with butter!

Grilled in the husk and liberally doused with chipotle lime butter. Yum!

With lime juice, mexican chile powder, and cojita..... :D

@ChelleyD01 ~ I've been doing it that way for 40 years. I'm not a milk drinker and don't usually have much in the fridge except for coffee and the occasional bowl of cereal. I've cooked the corn with and without the milk and/or sugar and I think it tastes sweeter and is more tender with both. I've also salted the water, but I think it toughens the corn just a smidgen. Corn is one of my most favorite foods on earth and I want it perfect. I like it hot, so I only take out an ear per person at a time. The rest stays perfectly cooked in the hot, slightly sweet, milky water and doesn't ever taste overcooked, as we grab our seconds, thirds and fourths. Is there a scientific explanation for this perfection? No idea. Ask Alton?

I slather it with butter, s&p and suck the ear when all the corn is consumed. My ear of corn and I have entered an altered universe and achieved a joyous state of nirvana.

Chelley - I meant to add that the corn in PA is delicious, but can't compare to the corn from the Garden State. Neither can the strawberries, peaches, tomatoes - NJ produce is the best...........there's just something about that sandy or semi-sandy soil I guess. If you live near there, Duffield's farm in Turnersville SJ has the most awesome produce market with fresh baked goods too. Wow, do I miss that food.

@Perk ~ Why are all these people getting corn and there is no corn in our area to speak of? Am I missing something?

This year I had yellow corn shucked, silked, and grilled with butter and rosemary rolled up in foil. I have always LOVED Silver Queen, but this was VERY tasty!

Can you go wrong with fresh corn?

@iz at ryt? yes it iz! Unfortunately, we are late bloomers and have to inquire as to origin and vintage of any corn we find locally. At iz ryt. Late summer for us. :o(

@huneybumper ~ I'm a voracious and out-of-the-closet cob sucker. Waste not, want not, want NOW! ;-D

Oven-roasted, husks on, then generously apply a compound butter with your fave dried herbs.

I love it grilled with cheese and a little cayenne pepper and chili powder, but since I rarely grill, I boil it--cob on--and like it with just a sprinkling of garlic salt.

Boil in water until crisp but tender. No butter, no salt. It is sweet perfection just the way it is.

I really don't like butter on my corn (greasy and messy)...or salty corn for that matter. Corn was intended to be sweet!

...Parmesan cheese and a 'southwestern' spice mixture are added along with the butter...it sure works for a local vendor I find at festivals and sports events (they'll sell you containers of the spice here, tho I think most of you can come up with your own)

Grilled with the husk on! NO need to soak or remove the silk beforehand unless the husk is extremely dried out. Then, butter and seasalt and the shameful secret.

When it comes to corn on the cob--ONLY crappy powdered black pepper will do, in enormous stomach burning quantities. I will choose it over the finest fresh cracked in an instant. Only for corn...and sunny side up eggs.