Time to open wide and sample Ted's meat and potatoes. Now here's your host, head chef of the men's room,

the Ted Nuggett

Newgett,

Chavin' a house.

Thank you folks.

Thank you.

It's good to be here today.

So earlier this week, we had corn on the cob day. I assume everybody in here enjoys corn on the cop.

Love it. Every time I have it, I'm like, why don't I make this more often?

Yeah, and...

Guys of the season.

Well, once summer hits, then we have corn and a cop probably three or four times a day a week,

three or four times, Jesus, three or four days a week just with something else that was on the grill.

And like that is the go-to, it's the thing I'm most excited about, God I love that.

I'm with you, and if I go somewhere and there's like a huge plate of food if there's corn on the cob like I'm I'm eating so right every time also shout out to our friend south of us in Mexico I I love Mexican street corn, a lotay. My wife can

reproduce that pretty well now. Just you already have this. You already have the

seasoning. All you need is butter and parmesan for the most part. Yeah, but she crushes it, man.

I'm telling you.

Maybe a little cilantro if you like that?

I like sal This is a list, somebody went on to you go of polls.

They basically just were, it's a poll of what Americans favorite foods.

So this won't shock you, but corn on the cob was number 10.

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