I think I am the only person I know who is disappointed at the general omission of corn-on-the-cob from restaurant menus for the last twenty five years. Sure, you end up picking bits out of your teeth for the next couple of days, but I always thought it was worth it.
Superquinn, my local supermarket, are now selling fresh corns of cob by the crate load. I don't think I've ever eaten fresh corn let alone cooked it. I'm sure it's just a matter of boiling it for a prerequisite time, but the problem is I have to get that time right first time. If I end up serving yellow pellets or overcooked mush, I may resign myself to not being allowed to let it enter the house again.
So, how do you cook it?