Roasting Corn Down South

Ron is the roasting man at Sunbelt Ag Expo. I caught him roasting some ears of corn early in the morning before his booth was busy, although he says that there are people who like a corny breakfast.

He cooks with propane and says he does about 75 ears at a time. He like the combination of yellow and white sweet corn because it looks good and is very tasty. He says a key to a good ear of roasted corn is to cook it hot and for about a half an hour.

As you’ll hear Ron say in this video, “we dip it in some butter and you’ll grin from ear to ear.”