Roasted corn cobs come straight from the husk, charred in a high-heat roaster reaching 800 degrees for a deep smoky flavor. Traditional toppings include mayonnaise, crumbly cheese, tahini, and hot sauce, though plain versions are available for milder tastes. The cup option shaves the kernels off the cob into esquites, making it simpler to eat with the same rich toppings layered on top. Diners appreciate the fresh roasting process that sets it apart from pre-boiled versions.