By Julie Heald
- strip the husks and silks from ears of fresh sweet corn.
- Break corn cobs into pieces, probably 3 or 4 depending on the size of the ears of corn.
- Roast over charcoal until golden (a little black around the edges won’t hurt).
- While still hot, slather each piece with lots of your favorite Bentley’s Batch 5 BBQ Sauce.
- Crumble Mexican white cheese (or farmer’s cheese) over the entire pile of corn.
- It’s delicious!