For your socially-distant backyard BBQ, try grilling whole ears of corn in their husks instead of boiling it and let your family or guests shuck the ears themselves.  The kernels will steam but you’ll get a slight hint of smokiness, and the corn will stay warm for half an hour if left unshucked.  
Remove the “flag” leaves of the corn but make sure to leave enough husk to protect the kernels from the flames.  Remove all the silk at the top of the ear, taking care to pull out as much as possible from inside the husk.  These steps are necessary to keep the corn from catching on fire.
Soak the ears of corn in a large bucket or Igloo cooler full of water for as long as possible but no less than 15 minutes.  The husks need to be soaking wet.
Place the ears in a single layer on a gas grilled turn to high heat, or a charcoal grill as soon as the flames subside and the coals are still very hot.  Cook the ears for 20-30 minutes, turning each one 3 times so that the husks on all four sides are nicely browned.  If the husk is still green, the kernels are not cooked yet.
Remove the ears from the grill before the husks begin to blacken, otherwise the kernels inside will be charred as well.
Place the ears of corn in a large bowl or on a platter.  They will stay hot for half an hour or until the husks are removed.