An alternative to corn-on-the-cob is corn-off-the-cob. It's less messy and a great way to take advantage of the sweet kernels.
2 husked and cleaned ears of corn
1-2 tablespoons freshly diced chives
1 tablespoon butter
1 tablespoon light olive oil
Melt the butter in a medium frying pan along with the olive oil.
Remove the corn from the cob with a sharp knife. Place in frying pan over medium heat and cook and stir until heated through. It won't take long. If needed, add a bit more butter. Sprinkle with the fresh chives and serve.