Also how do you eat it? I grew up in a family of typewriter style, but for some reason, I have always eaten it in circles, starting from the wide end to the point.
So jealous! I need a shipment of corn and tomatoes!
We may make the best wine but our corn and tomatoes are not even close to what
I ate in Indiana and Pennsylvania. In fact, we gave up on growing anything but cherry tomatoes.
My favorite summer meal is corn on the cob, peaches and fresh tomatoes. Just that.
Love the season and this thread.
I shuck the corn and lightly add oil before placing it directly on a medium high pre-heated grill. Then I wait for about a quarter of the kernals to lightly carmelize, rotating the ears.
For a tasty corn salad, cut the kernals off and saute on medium high until lightly charred. Cool, add thinly sliced onions, halved cherry tomatoes, diced peppers, fresh cilantro and perhaps top with avocado slices that have lime juice on them to prevent browning. Dressing can be tangy lime based, creamy or just add a bit of your favorite vinegar if corn was sauteed in olive oil. Simple way to use the farm stand’s bounty.
I often break my cobs in half too. I also prefer NOT too large kernels. So younger corn.
I eat corn in a row - all the way across and then start a new row. 
Some years ago DW and I and our then-young kids spent some time in the summers at her family’s farm in Illinois, usually right around sweet corn harvesting time. They mostly grew field corn (“corn” to us Midwesterners, grown for animal feed and all manner of corn-derived products, as opposed to “sweet corn,” a very different product suitable for direct human consumption) and soybeans, but they also had 80 acres of sweet corn about a quarter mile from the house. At dinnertime DW would put a pot of water on the stove to boil and I’d drive the kids to the sweet corn patch. We’d pick a few ears, drive back to the house, do a quick shuck, and by then the water was just starting to boil, so in went the corn just minutes after being picked… Sweetest, freshest I’ve ever had. We get some darned good sweet corn here in Minnesota, but nothing compares to sweet corn that just moments before was still on the stalk. The kids had a hoot, too. But it lasted only a few precious days each year, because once the whole field was judged ready to harvest it was gone in a couple of hours.
Grew up enjoying elotes. Grilled corn (in husk preferred) served with cotija cheese, chili pepper, cilantro, and lime (and a beer). Ya, good times.
The corn is so sweet!!!
I throw a couple ears in MW (break in half to fit in dish), put just a TAD of water in, cover and set for 3 minutes or so (or just check for doneness)
I cut it off the cob. (Great on but it gets stuck in teeth of too many people).
Use it for salads or side dish.
Need a good cornbread/corn recipe.
If I had a BUNCH to do I would boil it on the stove as so many mentioned.
I could (and often do) live on fresh sweet corn and local tomatoes in the summer. Two of my favorite things! And fresh peaches, too. Our local corn has been available for about a month now.
I throw corn (six ears) in my InstantPot, with one cup of water, set for 1 minute. Quick release. We use holders but H’s family didn’t even know they existed when I first met them and asked for holders at their house.
As a young teen, my friends and I detassled corn for a feed corn company. That was the hottest, sweatiest work ever, but I have fond memories.
Our Illinois sweet corn can go up against the other competitors upthread! Lol!
I alternate between vertical and horizontal munching. A little butter is great, but not necessary.
Oddly, I can only eat corn off the cob. I don’t like it canned or frozen, and can’t stand to even look at corn mixed in with other foods. Blech!
I husk the ears, boil in water, and then rinse in cold water. I prefer white corn. Silver Queen is the best, but it’s very difficult to find these days because farmers want to grow corn that is ready in 70-80 days rather than the 90 days for Silver Queen. Must.Have.Butter. And. Salt. And. Pepper.
Sorry, but Lancaster County, PA has the best corn.
Gasp! I can’t believe all the blasphemy I am hearing on this thread! Corn from Minnesota, New Jersey, Illinois? Argh! Eating corn shipped from Florida during the winter and spring while waiting for the NY sweet corn harvest is agony.
Just came from the farmer’s market where I bought several ears of the best Illinois corn lol. I prefer it grilled with a touch of butter. Enjoy!
You all made me go to the store and buy some corn. It’s all your fault!
One of the few downsides of San Diego is the local corn. Oh sure, you can find it and some of it is not too bad. But when for the previous 40 years you’ve been eating small kernel Illinois sweet corn only a few hours old, you’re spoiled.
Once in college I visited a friend whose father had a small cornfield in his yard. Corn four minutes off the stalk. My entire dinner was six ears of corn.
And one summer I was in detail in Baltimore for three months. On my way home I passed a roadside farm stand with Maryland Silver Queen. The guy would take his tractor out into the field every half hour to pick fresh corn.
Ever since my serious bout of diverticulitis a few years ago, I have been very cautious about eating corn. I make DH taste test it first to determine if it’s worth the risk.
Microwave in the husks…cut off the end where the stem used to be and squeeze the corn cob out of the husk, squeezing from the opposite end. Perfect everytime…and not a bit of silk or husk. We cook in the microwave 4 minutes per ear.
Boil for 3 minutes in water and milk. YUM! Only eat corn in the summer when it’s fresh from the farm.
Tried the microwave but the corn came out mushy.
My family has three different shaped corn holders and strong opinions about which ones should be used, the ones that look like ears of corn, the ones that look like the stem, and the abominations which are just brown plastic.
Get a big pot, put an inch of water in it…get it boiling…put the corn in and cook it for 10 min with the top on. Perfect every time.
Put the corn in a large pot put in enough water to just cover the corn… the point where it just wants to float… then add some milk. Put pot on stove high heat. When the water boils the corn is done. Take it out of the water as soon as the water boils and set on a plate to cool a little. Comes perfect every time.
We had family stay in our shore house while we were away, and one of the thank you gifts was this:
https://www.everythingkitchens.com/talisman-designs-butter-boy-green-bb-g.html
We’d using one at their home whenever they visited, so it is nice to have our own “Butter Boy” now!