I like to "smoke" a non-salted quality butter (less moisture) and use it on boiled/steamed corn which gives you two directions to go if someone prefers the conventional cooking method. I also think this technique leaves the corn with a full texture.
One of my favorite BBQ corn tecniques is "deep frying" the corn in peanut oil until it’s golden brown textured and then use the smoke butter – WOW!!![8D]
We use fresh Florida Silver Queen corn when possible in our restaurants.[:p]