Do You Sauce Your Corn-on-the-Cob?

Tonight I was making CoC, and to my dismay I found I had no butter. What I *did* have was leftover lemon shallot sauce from last night's salmon fillet. I spooned some over the cob, and to my amazement, the sauce clung uniformly to the cob, thereby solving my ##1 (butter runs off) and 2 (salt and pepper don't stick) bitches about CoC. It tasted great, too.

My amazement soon gave way to insecurity: Had I just invented the internal combustion engine 159 years after Lenoir?

So, do you do it? If so, what sauces are your favorites for CoC?

Aloha,
Kaleo