I like plain corn on the cob, and off the cob.
Each week when I go to the farmers market, I buy extra corn. When I get home, I shuck the corn husks into my compost bin.
I start a big pot boiling, toss in 6 to 8 ears of corn, and when it boils again, I remove the corn with my handy hand-made wooden tongs.
After cooling the ears a bit, I cut the kernels off, put the equivalent of 3 or so ears in a freezer baggie, chill, then freeze.
Come midwinter, corn combined with edamame beans or lima beans, with butter, salt and pepper becomes the center of a quick meal.
Or use it as a basis of corn chowder, or corn bread, or corn and black bean salad, or…
Good. Simple. Plain.