The Blackeyed Pea restaurant chain does fried corn that is great. In the past few years, I've started seeing little corn fritters that restaurants can get; they're about the size of chicken nuggets. Pretty good when deep-fried.
As I mentioned before, I like to Fire-roast corn on the cob, but, technically, it's steamed. I soak the cobs, with the skins, in a sink or small tub, then go out and get the fire going. When I'm ready to cook, I'll lay the corn on the grate, and close the lid. I rotate the corn every five minutes, until the outer layers are charred. This causes the water in the inner layers to turn to steam, and cooks the corn. Sometimes I let it got a bit to long, and the kernels caramelize a bit. This gives the corn a nice taste.
Back when I lived in Tulsa, for the Tulsa State Fair, there was one vendor that opened a Fire-Roasted corn stand. I used to buy produce from the business that supplied this person with his corn for the Fair. The seller told me that person only worked 3 fairs a year, and netted about $150G.
I forgot to add, that freshly-frozen corn kernels make a great side dish for the single person. Just pour a little into a bowl, add a little margarine/butter, salt, and freshly-ground black pepper, and microwave for a few minutes as you're cooking dinner.
Also, this makes a great little bit to add to Mexican Rice. I have a few soup recipes that call for corn kernels as well.