Cook fresh corn first or cut off cob first

I think it depends on the preparation you're ultimately making. As lloreen said, if I'm going to saute it - or use it in any other 'cooked' dish (corn pudding, a chowder, etc.) - I strip it from the cob raw, since it will cook very quickly in that dish. If it's for a cold salad, raw or lightly blanched should work. (I made some corn fritters the other day, using barely blanched fresh corn. SO good.)

I find it easier to cut raw if you are going to Sautée it. And if the corn is really, truly fresh you barely need to cook it. Freshly picked white corn from the farmer's market is delicious raw, mixed with basil, cherry tomatoes, and a drizzle of oil.

I generally cook first then cut off but that is just me personal preference