In case you wondered about the roasted corn: I had taken a Mexican means of seasoning roasted corn-on-the-cob and modified it to in-house stove cooking. In a cast iron skillet, with melted butter (about 3 to 4 Tbs.) I sprinkled in some cayenne pepper and poured in about 12 to 14 oz. frozen corn. On medium heat, I stirred around, letting corn get cooked to a roasted texture (about 10 to 15 minutes). Once cooked and beginning to look slightly wrinkly-charred, turn off heat. Squeeze in about 1/4 lime, and stir in a couple tablespoons of mayo. Sprinkle in parmesean or romano cheese and stir. Sprinkle with chopped cilantro and eat up. You can use Canola oil in place of butter, but I would finish off with a little butter in the end. Normally, all of these ingredients would have been smothered on roasted corn-on-the-cob. Either way, it’s really, really yummy. Even the picky buggars like it.