On 4/29/2010 6:43 PM, Steve Pope wrote:
> Roasting (or I suppose, grilling) corn works fine on a Weber
> with the lid on.
>
> You can of course just eat the corn immediately, but one other
> thing to do is to strip the roast corn off the cob and
> include it in a roasted salsa. For this you'll have to wait till
> later in the season when tomatos, tomatillos and chiles are
> available.


We just got back from Mexico where I had dental workd done. After
finishing up at the dentist, the Boss tells me that I am in for a
treat... Mexican Corn. There was a street vendor there roasting ears of
corn over a wood fire. He peeled the charred husks off, stuck a stick
into the cob so I had something to hold it with... then he slathered the
entire ear with...

----- wait for it-------

MAYO!!!!! Yep, hot roasted corn slathered with Mayo. He also added
some salt and the Boss suggested some Parmesan cheese but the guy didn't
have any.

It was really hot... and when it cooled down, pretty good! (It was also
a good test for the new teeth and they did just fine)

Corn and mayo. Who knew?

George L