Cori is the first one that showed me this corn recipe. We made it for our 4th of July BBQ and the boys were literally eating it as I was replenishing the tray. (I guess that means it's a thumbs up from them)
The recipe calls to be soaked, prepared inside the husks, re-wrapped and then grilled. We, unfortunately, do not have a grill big enough to sustain 24 ears of corn + all the grilled veggies and meat that we had so we just boil our corn in a big stock pot and prepare it the same way.
You want to start by spreading mayonnaise on the corn. I know, it sounds gross, but just trust me. We use the kind that is made with olive oil so it's probably a lot better for you than butter anyway.
You sprinkle chili powder then salt & pepper over your mayo'd corn then top it off with some finely shredded parmesean cheese.
Once you've tried this corn, I can almost guarantee that you will never go back to the old butter 'n' salt method.