Roast Corn, Taiwanese Style 台式烤玉米

[Taiwanese roast corn, 7 flavor variations]

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If you ever visit Taiwan, you can try roast corn in a variety of unusual flavors.

The corn cobs in this particular shop (a hole-in-the-wall near Taipei’s Shipai [Shyrpair] Station) are brushed so as to remove the outermost protective layer, thus allowing the herbal mixtures to more easily seep in and mix with the corn’s own juices. The roasting is done step by step in brief bursts that prevent excessive burning. In between each roasting, more herbs are slathered on, which gives the final result a delicious flavor.

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#1 漢方藥膳 hànfāng yàoshàn / hannfang suhshyr “Chinese medicinal herbs”
#2 醬燒古早味 jiàngshāo gǔzǎo wèi / jianqshau suhshyr “traditional flavor” (salty & sweet)
#3 火山熔岩 huǒshān róngyán / huooshan rongyan “volcanic lava”
#4 泰式辣味 tàishì là wèi / tayshyh lahwey “Thai-style spicy”
#5 和風海苔 héfēng hǎitái / herfeng haetair “Japanese-style seaweed”
#6 和風芝麻 *héfēng zhīma / herfeng jy .ma *“Japanese-style white sesame”
#7 藥膳素食 yàoshàn sùshí / yawshann suhshyr “Chinese medicinal herbs (Buddhist vegetarian)”

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[Taiwanese roast corn with Chinese medicinal herbs and white sesame]

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#8 and #9 are medicinal teas

台灣原產地 Táiwān yuánchǎndì / Tairuan yuanchaandih “grown in Taiwan”
保證無農藥 bǎozhèng wú nóngyào / baojenq wu nongyaw “guaranteed pesticide-free”

All characters are romanized according to Chinese government standards: Hanyu Pinyin (1958) and GR Tonal Spelling (Gwoyeu Romatzyh, 1928)

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[cross-posted from https://www.quora.com/What-is-the-most-interesting-way-to-cook-corn/answer/Robert-Matthews-%E9%A6%AC%E5%AD%B8%E9%80%B2]