Googling around for what type of cheese was on Mexican chili-cheese corn on the cob ...
... I came across some interesting ideas.
One was SMOKING the corn cob by pulling the corn husks down but not removing them and soaking the ears in water for 30 minutes. Lightly coat with olive oil, sprinkle with cayenne, garlic powder (eh) salt and pepper.
Now get this ... here’s the genius part ... WRAP A PIECE OF BACON AROUND THE EAR. Pull the husks back up and smoke for an hour at 220. Suggested chips were cherry or applewood. Supposedly this is well worth the effort ... sounds like it to me.
Then there was mixing cayenne, cheddar cheese and butter and adding that to the corn before eating it.
I am a purist. I believe there is nothing better than a fresh from the field ear of corn, MAYBE with a little butter. However, these ideas caught my attention ... especially the bacon idea ... so anyone have corny recipes to share?