Back in the day before hybrid corn the natural sugars started to turn to starch as soon as it was picked and was not all that tasty after week or so. Now we have corn that holds its sugar for a long time after picking (my favorite is the bi color) I don't use any butter or salt and if its really fresh, don't even cook it or a minute or two in the micro. Being a bit OC, I cut it off the cob, my wife thinks that it has to be eaten the old way so I'll have to observe what side she starts on. BTW, I eat ribs with a knife and fork and the bride calls me "Monk"
