Who decided that boiling corn was the way to go? It takes a lot of heat to bring a pot of water to a boil. Generating unecessary heat in your house during the summer (aka corn season) is probably not what you want to do. Plus, boiling things doesn't add any flavor to them. It usually strips flavor away.
When you put heat directly to fresh corn, it cooks incredibly quickly. What's more, the natural sugars carmelize, giving it a more complex flavor. The method below simply outlines the technique. It can and should be adapted to take on a multitude of different flavors. Finish it off a chili-lime butter and a handful of queso fresco. Or, give it a good smear of rendered bacon fat, some chopped parsley, and a squirt of lemon juice.
Fire Roasted Corn
Fresh corn on the cob, as many ears as you want
1. Shuck and de-silk the corn
2. Light your kitchen stove's gas burners and adjust them to medium-high heat, or light your charcoal or gas grill and let it get nice and hot.
3. Place your shucked, naked corn directly over the flames. Using a pair of long tongs, carefully rotate your ears of corn every 15-20 seconds. When you hear kernels start to pop, that's your cue to turn.
4. Continue cooking and turning occasionally unitl the ears are lightly charred on all sides and the kernals look pleasantly plump and slightly more yellow than they were when raw.
5. Season corn with butter, salt, and pepper to taste or top with whatever you want.