Just had corn yesterday but had a job to do so the wife steamed. Corn is farmed here so have had it my whole life. I prefer to grill it, steaming a close second, but never boil. Might eat it boiled in a clam bake tho.
I have experimented with a many techniques grilling it over the years: soak, no soak, husk, no husk, butter before, and tons of others. My preferred technique: remove silk and most of husk but leave a layer or 2. Keep the stalk part on, it is makes easy to shuck later. Fire up the grill hot as you can and literally burn them to death. 10-15m. Most times I do it it catches fire a bit. That's OK. The remaining husk prevents it from being totally ruined and the smoke flavor penetrates the cob (the KEY). You control the char by how much husk remains. A little scary at first but trust me. With gloves or old towels, shuck it outside and place into 9x13. Squeeze margarine on them, salt well, foil and place in 170F oven until your proteins are done. Corn burning smells awesome and any guy into grilled corn should pickup some cob pellets to smoke with. Great classic old school flavor on cured stuff.