Brush corn with melted butter, sprinkle with salt and pepper, then grill over medium heat for about 10-15 minutes.
Cut the kernels off the cob and cook them with butter, cream, salt, and pepper until the mixture thickens slightly.
Combine corn kernels with diced tomatoes, diced bell peppers, red onions, chopped cilantro, lime juice, olive oil, salt, and pepper.
Saute onions, celery, and carrots in butter until soft, then add corn kernels, diced potatoes, vegetable or chicken broth, and herbs like thyme and bay leaves.
Mix cornmeal, flour, baking powder, salt, sugar, eggs, milk, and melt it to make a batter. Fold in corn kernels and bake.