How should I store fresh corn on the cob, really?

I bought a few ears of corn on the cob from my favorite stand at the Farmer's Market yesterday and intended on making it for dinner today. But the main course ended up flopping (remind me to tell you about my London Broil saga another time) and so I'm making pasta instead. We can have the corn tomorrow, but I'm worried it will be mush by then. I Googled and there are about 50 different suggestions on how to do it (one of which is blanching it for 7 minutes and then freezing it and then cooking it again for 5 minutes when you pull it out. Is she kidding? I don't cook my fresh corn 7 minutes.) So what do you think? Does my corn stand a chance to make it another day? Is stashing it in the fridge, still in its husk, the best alternative? Thanks in advance!