The best way to eat sweet corn, of course, is to chomp on one buttered ear after another while standing up in a field with your closest high-school friends and listening to a bluegrass band singing "Just a Bowl of Butter Beans," but since you're not a teenager anymore and online "research" reveals that the Zellwood Sweet Corn Festival ceased operations in 2013, you'll have to go with the next-best way to eat sweet corn--start the water boiling on the stove first and then run down to your garden to pick a dozen ears, shuck 'em, and then plunge 'em into the water within minutes of removal from the stalk.
But if you don't have a garden or your corn patch is not yet producing or, tragically, the raccoons have removed every single ear (it happens!), the next-best way to eat sweet corn is to drive a few miles up the road to a farmstand surrounded by cornfields and pick out a dozen ears that have been picked that very morning and then drive home and cook the ears within a few hours of being removed from the cornfield. Brilliantly yellow, sweet, and crisp, they taste like summer and sunshine, and even if there are only two people at the table, a dozen ears won't last long.