Corn On the Cob is my favorite!! I've been using this method to make Fresh and Frozen corn on the cobb for as long as I have been cooking. (about 65years). This is how grandmother and mama made corn on the cob if it was not being roasted. Another hint the water should be at a full rolling boil and the corn at room temperature when it is introduced to the water. Never allow your corn to cook more than 10 minutes, it will become tough. The longer the cook time the tougher the corn will become. It has only to cook long enough to congeal the milk inside the kernels. Additionally, once the corn is cooked it will dry out and become tough if left unattended. If you have to keep the corn warm for a short period use a deep dish and 1/2 cup warm not hot water and 1/2 cup warm not hot whole milk, a generous tablespoon of BUTTER and a pinch of sugar. Cover and let stand in a barely warm oven. When ready to plate be sure to roll each ear in the water milk mixture to see that each piece is moist.
I first encountered this dish while dining at a family owned Italian restaurant. The chef-owner noticed it was the only item on the menu I would order. It was that good. He would always bring me a tasting of something different but no avail, I was hooked. The last time we were in to dine he came out to tell us they were closing as they had to move due to a family illness. I'm sure he recognized the disappointment on my face. Before we left that night he returned to the table with a grin as big as Texas on his face and a tear in his eye. He pulled a sheet of paper from his pocket and handed it to me. There it was! his personal recipe written in his hand. It is almost exactly like this one. Although, as one of your reviewers suggested he included the equivalent of Herbs de Provance, and he served over Linguine pasta. Ummmmmm GOOD!