On Fri, 06 Jan 2017 17:50:55 -0800, sf > wrote:

>On Sat, 07 Jan 2017 08:48:18 +1100, Jeßus > wrote:
>
>> On Thu, 05 Jan 2017 10:46:25 -0800, koko > wrote:
>>
>> >On Fri, 06 Jan 2017 05:23:09 +1100, Jeßus > wrote:
>> >
>> >>On Wed, 04 Jan 2017 21:29:01 -0800, koko > wrote:
>> >>
>> >>>On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:
>> >>>
>> >>>>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>> >>>>
>> >>>>>... which also doesn't involve pasta? Thanks for any ideas.
>> >>>>
>> >>>>Here are a few recipes for you.
>> >>>>
>> >snippage
>> >>>
>> >>>Spicy Corn Cakes
>> >>
>> >>Thanks again koko.
>> >>
>> >>>vegetables
>> >>>
>> >>>1/2 T olive oil
>> >>>1 c diced red onion
>> >>>1 bag frozen roasted corn
>> >>
>> >>Hmm, frozen roasted corn, I'm not sure we have that here?
>> >>I'll have to check next shopping day.
>> >
>> >I'd just roast some ears of corn on the grill or in the oven, cool,
>> >then slice the kernels off the cob. The recipe doesn't state what size
>> >bag, but looking at the amounts of the other ingerdients, I'd use a 16
>> >ounces.
>>
>> BBQing the corn sounds like a good idea, cheers.
>
>You can always use plain corn. Fire roasted corn is a yummy thing we
>find in Trader Joe's freezer section. BTW: you don't need to BBQ corn
>to roast it. You can make it several ways on your stovetop - cast
>iron skillet, directly over the flame, etc. You could roast it under
>the broiler in the oven, but IMO it overcooks when I do it that way.
>https://drive.google.com/file/d/0B7T...ew?usp=sharing

Thanks for that, I would avoid using the broiler too.