The most important post ever on DU do not remove the husks from corn until you are ready to eat it.

[Botany]

Once the cob is removed from its green casing the sugars In the corn turn to starch.

Best way: soak the corn in water and grill it over a nice hot grill.

[surfered]

1. Mexican Street Corn

https://www.allrecipes.com/recipe/138974/mexican-corn-on-the-cob-elote/

[Woodwizard]

2. I grill in husk.

Also husk and steam corn. I never boil, waste of energy and taste.

[Mossfern]

3. If it's really fresh

you don't even need to cook it.
But then again - how do you get it buttered?

I always wonder about the folks at the supermarket who husk their corn right there - and the markets even put out bins where they can dispose of the husks.

[Cheezoholic]

7. Oh my, in these parts you can't even sell it out of the husk and if you schuck in front of anyone where ya bought it

You'll get slapped lol

[2naSalit]

8. How do you get it buttered?

Try this...

Heat 2 - 3 cups of fresh water, hot enough to melt butter, and pour into a1quart mason jar, add 1/4 stick of butter, or put it in the jar and add water to it. When butter is melted, take corn with husk pulled back and invert it into the water. When you pull it back out it will be perfectly buttered. As long as the butter remains in liquid form, this will work. It lasts longer if the corn is hot and the water cools but if you are using raw corn, keep the water warm.

[meadowlander]

12. My mom would peek in the husk to see the condition of the top kernels

but I've never seen anyone do a full husk. I suppose they think it's cheaper not to have to pay for the part you don't eat.

She also added sugar to the boiling water to help along corn that otherwise wasn't the freshest.

[patphil]

4. Always buy corn with the husk on; the fresher the better.

Husk right before boiling in a large pot. It takes a while for the sugar to starch thing to happen.
I'm just about 80 yrs old, and have prepared corn this way all my adult life; that's how my parents did it.
Fresh corn prepared like this will protect the natural sweetness of the corn. A little butter and salt, and they're perfect.

[Blue Full Moon]

5. Oven Roasted Corn

4 ears of corn shucked
4T softened butter
1 1/2 tsp. Cajun spices or blend you like
1/4 tsp garlic powder
About a Tablespoon of honey
4 squares of Aluminum foil
Mix butter, garlic powder, Cajun spices, honey.
Place ears diagonally on the foil squares. Divided butter mix between the ears. Wrap up each ear in the foil. Bake 10 min. turn over and 10 min. more. At 425°

[dgauss]

6. I think my life just took a turn for the better.

I like corn on the cob.
Salt, butter, corn on the cob.
The missing element may have been that balance of sugar, so this may even get better.

[dflprincess]

9. I will confess I make mine in the microwave in the husk

Works and tastes great.

[Zackzzzz]

10. How do you handle the corn silk?

At what point do you take it off?

[Grolph_]

14. Comes off easiest once cooked

See post 13

[JoseBalow]

11. Elote, cabrones!

No mames, guey!

[Grolph_]

13. Sweet corn for the current kitchen

After you get it from the back of a pickup truck ...

Storage:
Cut off the stalk end to just the bottom of the cob, remove the outer layer of husk. Now you have fresh clean husks exposed and most of the insecticides go with the outer husk. Cut the top of the cob off about an inch down. This gets rid of the dry dusty silks. It will store in the vegetable drawer for a week and still keep the sugar.
Modern bi-color corn starts with more sugar than varieties from twenty or more years ago. Used to be; Mom would have the water boiling before Dad went out to pick the corn. Current varieties store well.

Cooking:
Place four ears (still in husks) in the microwave and cook for six to seven minutes (1100 watt). They should be too hot to touch without gloves or mitts. Let them sit for another six to seven minutes in the husks. (You can leave them in the microwave or set on a platter if cooking more.) The cob is very hot and continues to cook the corn from the inside.
This is the hard part; husk the steaming hot corn and serve. Some food service gloves make a huge difference in getting this done. There are silicone gloves made for handling hot items. Or you just wait for it to cool enough to handle. The cob is still hot. Once cooked; the silks easily come off with the husks. I am fairly heat tolerant so this part is my job at our house.

Butter and salt, enjoy.
(The modern hybrids can be so sweet I often skip both the butter and salt yet still enjoy.)

[Mysterian]

15. CALL CONGRESS RIGHT NOW!!!!

and let them know.