Marinating Grilled Corn on the Cob for 1,000 People!

Once a year, I grill burgers/dogs, etc. at a music festival with attendance of about 1,000.

Next year, I want to serve grilled corn on the cob. In order to have the operation run smoothly, I need to completely shuck the corn in advance (there's limited grill space, and limited time).

If I'm not boiling the corn in advance, and not leaving any of the husks on the corn, is there any point to marinating the corn in advance? I'd rather not serve dry corn (though, that's how I eat it at home off the grill, and I love it). I'd love to do something involving Old Bay.

What can I do? I'm envisioning shucking the corn in advance and putting it in a large container with oil/Old Bay + (whatever), and then throwing it right on the grill. But will the marinade have any impact at all, or am I just wasting my time?

Also, if anyone has any suggestions for speciific marinade recipes involving Old Bay, that would also be helpful.

Thanks!
Mike