When I do corn, I just put it straight on the grill, post shucking. I let it get a little (a very little) charred on all sides. Then I brush with olive oil, top with fresh grated parmesano reggiano, red pepper flakes, and chiffonade of mint.

I am actually doing grilled salmon tonight. Grilled salmon with a mango/jalapeno salsa, steamed brown rice, and balsamic roasted shallots. I may have to grill some corn now too. As long as there is good selection at Whole Foods.