I realize it is after you have done your cook, but here goes, I use Steven's recommendation to cook over high heat, and I pull all of the husks back and tie them off with string to serve as a handle.
My go to recipe is this one:http://preview.tinyurl.com/odtjctk
I will add a little chipotle and ancho powder to the mayo mixture. Just a pinch of each chili powder. The recipe says it is for four ears. I made a 1/4 batch of the sauce and it was enough to do 3-4 ears. If I make a whole batch of the mayo sauce, I end up throwing some away after it sits in the fridge for a while.
If you want something different, try this one:http://www.oregonlive.com/foodday/index.ssf/2010/09/the_return_of_restaurant_reque.html
It is from a popular Thai street food joint with locations in Portland & New York.
I have tried the soaking, with milk, ice water, and adding salt & sugar, and it was not worth the time nor hassle. I do try to use good ingredients, like right now Brentwood corn from Colorado.
I could eat an ear of corn every day during the summer.