A lot depends on how fresh the corn is, since anyone who has eaten corn off the stalk knows it does not need to be cooked, the longer it is off the stalk, the longer you need to cook it. Overcooked, the kernels get mushy and squishy, really overcooked and they deflate and you get wrinkled skins. Yuck!
I prefer steaming, really fresh corn (silks still all yellow) 15 to 20 minutes in steam. Silks turning brown, 30 to 35 minutes. I do not bother with salt or sugar (I am steaming). I use my 6 gallon brew pot, put a rack in the bottom and fill 2 or 3 inches with water and get it started. Keep a kettle simmering for adding water when needed.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."