Oh the sweetness of raw corn-on-the-cob. I used to love it boiled to death, or even nuked in the microwave, then covered with butter, a bit o' salt. Then one day, I took a bite of fresh corn, just shucked and not cooked. I was hooked. Good sweet corn does not need to be destroyed with excessive heat. It does not need to be slathered in butter or sprinkled with salt. It just needs to be eaten in its natural oh-so-sweet state.