Try the Mexican version, Elote. Grill up your corn, and slather with a mixture of mayo, chili powder, cumin, garlic, lime juice, cilantro and cotija cheese (or canned parmesan). Sounds weird, mayo on hot corn but it melts in like butter. One of my favorite things when fresh corn is available.
Yes a big green shaker can of parm will be found with all the other do it yourself spices and seasonings on the counter of every corn-in-a-cup (as well as the DIY pull the shuck back form ) vendor in my area.
Not just the trucks and trailers in the barrio (and Fiesta Store parking lots) but the anglo festivals as well.
It gives the treat a salty milky profile ... not unpleasant at all.