rarely.
Because of the result of a happy mutation several hundred
years ago, sweet corn has a far higher concentration of
sugar in its kernels than regular old field corn (that’s the
stuff they feed animals with). But here’s the hitch: as soon
as the ear leaves the stalk, that sugar begins converting to
starch. Within a single day of harvest, an ear of corn will
lose up to 50 percent of its sugar when left at room
temperature—and even more, up to 90 percent, when it’s
sitting out in the hot sun at the farmers’ market.
Moral of the story. Buy your corn as fresh as possible
(from the farmer if you can!), refrigerate it as soon as you
can, and cook it the day you buy it.