IC, I've been making a scallop entree at work, pan-seared, flip them once, up in the salamander to cook a bit more, when they're about "medium", pull them out, remove to a small plate and keep warm (carry-over cooking will finish them), and deglaze the cooking pan with a shot of white wine, then add in a bacon/veloute roux-thickened sauce. Served over ham grits with peas scattered over the grits, then sauce over the peas and grits.
Have you thought about pan-roasting the corn to help bring out the natural sugars? It might add a color contrast and textural difference as well.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!