@KFury Yes! You can also smear with sour cream or Mexican crema (my favorite), a squirt of lime juice, and chili powder. There’s a Mexican condiment called Tajín that is amazing salty chili lime flavor…my favorite. I need to try the mayo again, it’s been a long time!
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Lol I am gonna have to have them again Rosana style!! 
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Do you wrap in foil or anything? Or right on grill?
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How you cook them doesn’t matter as much. It’s just about the toppings after. Personally, I like grilling my corn with the husks on. Basically steams them but they get a bit smoky, too.
Ah so it’s just the toppings after, not cooked with toppings on?
That’s right.
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Here’s a good run down. The crumbled bacon sounds amazing.
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@Salty and @RosaCanDo Rosa Of course I would be happy to share the crust recipe! 
@Clarity Thank you! Also your elote looks delicious. I miss being able to eat corn on the cob 
I will live vicariously through you and @RosaCanDo
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(I had this in a nice table in a word doc, and apparently this program is not set up for that, so I have modified for your pleasure 
)
CHEESE CRUST
INGREDIENTS–given in: volume | ounces | grams
(You pick how you want to measure, except the salt and cayenne. Grams will, of course, be the most accurate)
Unsalted butter, cold: 8 Tablespoons | 4 ounces | 113 grams
Bleached all-purpose flour: 1 1/3 cups (dip and sweep method) | 6.5 ounces | 184 grams**
Salt: ¼ teaspoon
Cayenne Pepper: ¼ teaspoon
Sharp Cheddar Cheese, grated: ¾ cup, medium packed | 3 ounces | 85 grams
Cold Water: 2 ½ Tablespoons | 1.3 ounces | 36 grams
Cider Vinegar: 1 ½ teaspoons | 0.25 ounce | 7 grams
Mix flour, salt, and cayenne pepper together in mixing bowl. Add shredded cheese and blend with fingers until it resembles coarse meal. Cut in butter . Add water and vinegar and kneed. Wrap dough with plastic wrap and store in fridge until ready for use.
Of course is you have some kind of machine to do this for you, go for it, I just do it by hand.
Notes:
Butter needs to be stick butter, none of that soft serve stuff. I recommend cutting your butter into smaller pieces then putting it back in the fridge until you’re ready to use it. I suppose you could use margarine, but I’ve never done it so I’m not sure how it would turn out.
I also tend to put my water and vinegar together in a container, then put it in the fridge until it’s almost time to use it, then I transfer it to the freezer so that it gets colder. If it gets a little ice on the top or sides of the container, that’s okay. Just don’t let it freeze up.
Sharp cheddar ensures that you’ll get more cheese flavor in the crust. If you can grate it in advance so that it has time to be in the fridge after being grated, that’s good.
This crust is also delicious made into crackers. It tastes like a higher end Cheez-it 
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Ooo! I am so excited to try this, thank you so much! I think I’ll start by making crackers, mmm.
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A couple weeks ago I had potluck dinner with 2 good lady friends. I brought dessert, this pav #1. I used 3 egg whites. Toppings: strawberries, blueberries, blackcurrants, cloudberries and passion fruit.
I got mainly good feedback but they also said “We want more! Not enough!”
So, we had a re-run today. Again, I made pav #2. Same toppings, but with 5 egg whites. We were only 3, but there was nothing left although we had full lunch right before it.
Disclaimer #1: We don’t get fresh berries or nice fresh fruit at this time of the year, so these are frozen. Don’t care
Disclaimer #2: I’m not much of a decorator. I make sure everything tastes great and just slab stuff on. Deal with it!
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It all looks amazing! No idea what a Pav is. Or cloudberries? Maybe 10 egg whites next time 
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I think this is my favorite meal hands down. Breakfast lunch or dinner. Although @RosaCanDo
Biscuits and gravy could could make a great case trying to prove me wrong.
Ribeye grilled steak. Bloody as hell. (I’m talking over easy here on the steak) And over easy eggs and a muffy. Still replenishing from that hike yesterday.
I feel a nap coming on
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@Seb that looks amazing! What a first attempt! How are you feeling, by the way?
@Dazercat ribeye is the best food! The fatter the better. I’m a heathen Though I’m more of a medium person myself. Same with eggs–over medium for me.
@Olivia wow. I would definitely put that in my mouth. It looks awesome! I’m totally going to check out that recipe.
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Thanks @Chiron it was a joint effort so I can’t take all the credit lol but yes very yum. Been feeling great thanks for asking.
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