Fresh sweet corn is loaded with sugars.
Since most seeds cannot store sugar for later germination the next season, those sugars are converted into starch as the corn kernels dry.
Got to get to the sugars as soon as possible (just at the peak of sweetness) and immediately after picking. 50% of the sugars will be converted to starch within 24 hours.
Pick it, shuck it and strip the kernels within a few hours and grind. Use the juice in your mash before the sugars become starch (cooking it stops the enzymes from converting the sugar to starch).
On a dairy farm we made silage from fresh corn and over the winter you could get a buzz just from being in the silo too long. As the juicer came out of the chopper my uncle would always save a few gallons for later use..