I couldn't believe this, but the corn on the cob was way up there among the best I ever had. I was flabbergasted, its friggin February.
The trick with fresh corn is to cook it as little as possible.
Yeah, turn it off as soon as it starts, pretty much.
That's how my grandmother taught me to cook it.
Specifics: Bring water to a boil with a tablespoon each of salt & sugar. Drop in fresh corn. As soon as it comes back to a boil, cover & remove from heat. Don't touch the pan again until everything comes off the grill and it's time to serve.
The ancient argument of corn technique. Very controversial stuff. I always offer this method, minus the salt, never heard of that part. Although I usually put a dash of salt in water anyways.