From Lisa Gordanier, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.
each recipe covers 4 ears of corn

Curry-Lime Butter
4 Tbsp. quality salted butter, room temperature
1 tsp. curry powder
1½ tsp. fresh lime juice

Chipotle Chile Butter
4 Tbsp. quality salted butter, room temperature
1 Tbsp. chopped chipotle chiles in adobo sauce

Miso Butter
4 Tbsp. quality salted butter, room temperature
2 tsp. white miso
Dash of soy sauce

Combine ingredients of your preferred butter. When your corn is cooked and hot, liberally spread butter on a slice of bread and roll the corn over it (saving the bread to eat last!) or just spread directly onto the cob.