The multicultural flavors of corn on the cob

Hello, I’m Amanda McNulty with Clemson Extension and Making It Grow. I said I don’t like grilled corn on the cob but . . . out in Los Angeles visiting our children we went to a park and had Mexican Street Corn or Elote – the cook had converted a metal grocery store cart into a traveling grill, cooked the corn on it and then slathered it with mayonnaise, spices and a special cheese. Dee-lishous ! I’ve found a recipe that’s a close approximation to make at home. Now I have to eat my words about not being a big fan of grilled corn on the cob. In the South we have Frogmore, or Beaufort stew, that has ears of corn in it -- use fresh corn on the cob with South Carolina shrimp. We’re going to have both for a multi-cultural supper.