Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 10 minutes, until tender.
Take all the corn out onto a cutting board and let it cool enough to be handled.
Cut Off Corn Kernels:
To cut corn kernels off the cob, stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
To Make Corn Salad:
Finely chop bell pepper and onion and try to keep the size small and uniform. Mince the parsley.
Add corn, vegetables, and parsley into a large mixing bowl and mix it with mayonnaise, sour cream, vinegar, salt, pepper, and paprika.
Mix everything well and refrigerate for a couple of hours before serving.
If you want to grill the corn: Prepare your grill to have 2 temperature zones and make sure the grate is clean. Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay them on the grill and cook for 13-15 minutes, turning it every 3-4 minutes. Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with a little oil and place back on the grill. Close the grill and cook for a few minutes, turning a quarter of the way every couple of minutes.Try some mix-ins like: crumbled Cotija cheese, jalapeno peppers, cherry tomatoes, cilantro.