Smoked corn (Homer Drool).
I husk them and give 'em a wipe with olive oil, just to make the salt & pepper stick. Then they go on the blazing hot grill where they are frequently turned and basted with melted butter. A little char doesn't worry me. Then a last baste with butter and some grated parmesan.
Leftovers make some of the most super excellent fire-roasted corn salsa
(An option is to go Mexican-style and douse 'em with thick cream before the parmesan and some chili powder.)
(about the mouse - a hammer will work.)
Edited by SilvrHairDevil, 11 July 2014 - 02:35 PM.