Following your lead I stripped the kernels off that cob and it's all been eaten despite being really dry.
There's a woman in the gardening club here who has a small-holding growing fancy edible flowers and leaves for Michelin * chefs and she has take on a collection of dahlias the club bought from the Potager Extraordinaire which was closing down following bankruptcy. For some reason they only welcomed paying visitors in July and August, presumably thinking they'd get the tourist trade but an organic potager growing a mix of unusual plants with more common ones is surely of year round interest to permanent residents.
Anyway, dahlia flowers are not only decorative in salads and so on but the paler flowers are said to have a citrussy flavour whilst the brighter and darker colours are sweeter. I just snip off a few heads and toss them in the hen pen and they have a good peck.
It seems some of the chefs like hemerocallis flowers to stuff with mousses and such for "amuse-bouche" or as part of a tasting menu. Then there's cosmos which is used for decoration but no flavour, ornamental sage flowers, dianthus, marigolds, fuchsia flowers and berries and many more. Jekka McVicar wrote a book on edible flowers and someone has given me a copy. In French. I think it' sout of print now but worth borrowing from a library or finding a copy online if you can.