The secret to cooking corn: put the corn in a pot of cold water and set the burner to bring it to a boil. When the water boils the corn is done, and never overcooked. May require some fiddling, but this has always worked for us. Scrambled eggs are similar: creamiest eggs are cooked slowly. Essentially put eggs and cold butter in a cold pan and stir while slowly heating up until they are done.
