General Discussion

After you get it from the back of a pickup truck ...

Storage:
Cut off the stalk end to just the bottom of the cob, remove the outer layer of husk. Now you have fresh clean husks exposed and most of the insecticides go with the outer husk. Cut the top of the cob off about an inch down. This gets rid of the dry dusty silks. It will store in the vegetable drawer for a week and still keep the sugar.
Modern bi-color corn starts with more sugar than varieties from twenty or more years ago. Used to be; Mom would have the water boiling before Dad went out to pick the corn. Current varieties store well.

Cooking:
Place four ears (still in husks) in the microwave and cook for six to seven minutes (1100 watt). They should be too hot to touch without gloves or mitts. Let them sit for another six to seven minutes in the husks. (You can leave them in the microwave or set on a platter if cooking more.) The cob is very hot and continues to cook the corn from the inside.
This is the hard part; husk the steaming hot corn and serve. Some food service gloves make a huge difference in getting this done. There are silicone gloves made for handling hot items. Or you just wait for it to cool enough to handle. The cob is still hot. Once cooked; the silks easily come off with the husks. I am fairly heat tolerant so this part is my job at our house.

Butter and salt, enjoy.
(The modern hybrids can be so sweet I often skip both the butter and salt yet still enjoy.)