- What's the next best thing to buttering your corn?
- Let's talk about that.
(gentle upbeat music)
Gooooood Mythical Morning.
- We're about to see if there's anything better than butter
to spread on your corn on the cob.
But first,
this portion of today's episode
is sponsored by the Amazon Shopping app,
which makes shopping on Amazon faster and easier.
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And you know me,
I like to do things in as few steps as possible.
You know, the three-step ladder?
- Yes.
- I can do that in two.
You know the two-step waltz?
- Yeah.
- I do that in one.
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from the beginning.
- And when you've ordered a bunch of sauces and spreads
for a very important food experiment
involving corn on the cob-
- Yes.
- Mm hmm.
It's nice to know you have Amazon's support.
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even if you're at your one man, one step waltz class.
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- Whoa.
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So click the link below and get the Amazon Shopping app
and thanks again to the Amazon Shopping app
for sponsoring this portion of today's episode.
All right, let's get to the NBTs of the ABCs.
- Yes, the next best thing to the number one rule
that I live by, always butter corn.
- I agree, always butter corn.
But what if you don't have butter?
- It's time for Next Best Thing:
Corn on the Cob and Butter Edition.
Okay, I know what you might be thinking.
My mouth is watering already thinking about it.
Elote, Mexican street corn roasted over an open grill,
coated with salt, chili powder, butter, Cotija cheese,
lime juice, mayonnaise, or crema fresca.
- [Link] Mm, that looks good.
- Sometimes people get even more creative
with their toppings.
Now that is a lot more than just putting butter on corn.
So if something is already happening in the world of elote,
we will not be trying it here today
because it's already a thing.
- Yeah, it's all about discovery.
So instead the Mythical Kitchen has paired corn
with a series of sauces and other toppings for us to try,
and ultimately we're gonna name
which is the next best thing to melted butter.
But before we do, Rhett,
let's remind ourselves where the bar is set
with Mythical butter.
- Sometimes watching these two boys eat on the show
can be a little, you know, off-putting.
- Visceral?
- It's gonna get, I mean,
watching somebody eat corn,
like watching this guy eat corn on the cob,
I just, I apologize on behalf of both of us.
(Rhett crunching)
- Man, it's hard to beat this.
- [Rhett] How many corns-
- Simple.
- Do you typically eat in a sitting?
- Three.
How many do you eat?
- I did 25 one time.
- Of course he did.
- It's not really that much food.
- All right, that's good.
Ain't nothin' gonna be better than this, or is it?
(majestic music)
- Okay, recently we had pickled flavor popcorn on the show.
We loved it.
- We loved it.
We just kept going on and on.
- We kept going on and on about it.
- So if we loved pickled flavor on corn that's popped,
what about pickle flavor on corn that's cobbed?
- But not pickled.
- Cobbed.
- All right, so I got a little extra to put some of the-
- Yeah, all these have been pre-juiced?
What, what is the-
- Spreaded, juiced, whatever the case may be.
- But you know, just to, just to experiment
with the application process.
- I just love any type of thing that requires it being-
- Handled.
- Stabbed from the top and the bottom
and then just rotated in front of your face.
- Oh.
- It's like rotisserie.
- The pickle juice changes the temp a little bit.
- It cools it off.
It smells a lot more than it tastes, like hmm.
- Are you a corn smeller?
- I'll smell a corn.
I'm smelling pickle but I'm only tasting corn.
- You gotta smell corn before you eat it.
- Oh, 'cause it can be bad?
- Yeah, the only way to find bad corn
without your mouth finding it first
is for your nose to find it.
- Did I tell you-
- I smelled all 25 of those corns.
I was like, (Rhett sniffing)
and you gotta smell every side.
- Oh!
Oh, something came outta your mouth and it's in your beard!
Good God!
No, don't put it on my face!
- You gotta, it's easy to smell a short one.
'Cause it's like a typewriter.
- It is, Rhett.
- You remember typewriters?
- Yeah, man.
- We learned how to type on typewriters.
- Yeah.
- We had a class in high school and we learned how
to type on typewriters!
- How are we still relevant?
- I don't know.
- If we're not, don't tell us.
- I think it's a joke by YouTube on us.
- Pickle juice is not great.
It will be dethroned quickly.
(majestic music)
You reach for the butter but you pull out the soy sauce.
That ever happen to you?
- Yeah, all the time.
All the time, man.
- Traditionally brewed and ready
to go on your corn on the cob.
- Now, this feels like it could work
because of the salt content.
- The saltiness.
That was a big thing that was missing in this one.
- I thought that pickles had lots of salt.
- Me too, but they didn't.
- Something about the salt got missed.
- [Link] So let's try this brown salty.
- It's a little messy.
- See it, unlike butter, it's not viscous.
It doesn't wanna stay on there, but-
- Smells are good.
- Is it?
- Okay.
- The saltiness definitely works.
- It's very complimentary again.
- The amount of soy sauce that you will gonna eat-
- [Rhett] You will gonna eat?
- With a-
- How much you will gonna eat?
- With a complete colb.
I'm just putting Ls in where they shouldn't be.
- Oh, you're gonna get-
- There's a lot of sodium, man.
- You're gonna get a face bloating.
- You're gonna get face bloating.
- Face bloating.
Sometimes I have a real salty night.
I just, I go hard on the salt sometimes.
Just wings, popcorn, chips, and I'll do,
I'll eat it right up until bedtime.
- And you wake up the next day?
- I'm like, whoa.
I look like I've been in that Jake Paul fight.
(crew laughing)
He would beat the hell out me.
I'll tell you that right now.
- Oh yeah.
He's called me many times asking.
(Rhett laughing)
All right, so the soy sauce is going up here.
- [Rhett] Oh well, yeah, I agree with that.
- Because I mean-
- The salt, because of the salt.
- [Link] I mean, face bloating is not reason enough.
- I didn't say I didn't like face bloat.
- Right, he didn't.
- Let's be real.
(majestic music)
- Okay, now we're goin' Italian
but we ain't goin' marinara.
Uh uh, we wouldn't do that.
We're going pesto.
And once you go pesto.
- Presto.
Okay, this is promising.
- I love the way it looks, first of all,
'cause it changes the appearance.
- I love the way it's smells.
- Now, I didn't really know what was in pesto.
I like it.
But it's-
- Leaves?
- It's oil.
Do you know there's Parmesan cheese
and Romano cheese inside pesto?
I didn't know. - No.
That's why it's so good.
- [Link] Pine nuts?
- Pine nuts, garlic puree, walnuts, salt, and spice.
- Gotta get that pine nut, man.
- And of course, olive oil.
- I love, I'll eat a handful of pine nuts.
Healthy snack.
- Don't do that in front of a pine tree.
- Dink it.
Rotate it.
(Link crunching)
- I've searched many pine trees and never find their nuts.
Have you?
You gotta go to the bottom of the trunk and pull.
- Yeah.
- I know, man.
- Pull apart.
- Pull apart some roots.
That's so good, man.
- It's so good.
- It's so good,
like surely somebody out there has done this.
Somebody's grandma's thought of this.
- Oh my gosh.
This is the discovery moment right here.
I'm discovering that this may be better than butter
on frickin' corn on the cob!
- I mean, we don't have,
that's not what we're here to do.
It's just, you know, next best thing
but it might be better than butter.
I agree.
It has the oil.
- [Link] Oh, we could just do that.
- It has the, like the oil quality that butter brings
but then a bunch of other things happening as well.
Pesto!
- You shouldn't have.
(majestic music)
I'm not a cake man.
I'm also not a cake boy.
But if I know that there's cream cheese frosting
on that cake,
then I'm gonna give it a chance.
- 'Cause that's the best frosting.
- It's the best frosting
so will it work on the cobs of corn?
I mean, it looks like butter so you could,
you could fool some people.
- Until you did the corn smell.
The cob smell, this is not gonna get past the cob smell.
- That's right.
- It's pretty much the first thing I smelled.
I don't even think I smell the corn.
- But corn can be in cake.
- Yeah, cornbread.
Oh man, look, it got all over my face.
Look away.
- I don't wanna look.
- I'm gonna hide behind my corn.
- You know what I'm gonna do?
I'm just gonna lick some of this icing off.
- Okay.
- And call it, call it a loss.
- Hold on, hold on.
Now.
- No, hold, hold, hold, hold on.
- It's definitely not better than that.
- Yeah, we know that.
- But let me just,
for those of you that are interested in trying it.
The fact that you said corn cake,
which makes me think of,
you know how some,
there's two types of cornbread that people make?
And some people make a really cakey cornbread?
- Yeah.
- And it's really sweet.
- And some people make a hard, fried-
- Like a fried bread type thing.
This has the same taste profile
as a super sweet, cakey cornbread.
- Yeah.
- It makes it interesting and worth trying
if you just gettin' experimental.
You know if you're having one
of those experimental nights,
getting real salty, waking up with bloat face the next day.
- Okay.
Yeah, I do, actually.
- If you're gonna wake up with a bloated face,
you might as well go all in.
- I like the fact that you wanted
to give the cream cheese its moment.
- Yeah.
- You did.
- Well, I have a deal with cream cheese frosting.
(majestic music)
Okay, so we already took the train to Italy
but now we're getting on one
of those Leonardo da Vinci helicopters
and going all the way up to Alfredo.
I don't think it worked.
- Oh, it didn't.
- Yeah, because he had to make that noise the whole time
in order to make to propel it.
- Alfredo sauce.
- Are you Alfredo?
- I'm not afraid.
- Oh, well that is a smell.
- It really does.
- Ooh, that's good.
- It kinda has this buttery-
- I feel like I'm gonna have to turn away
from y'all to eat this one.
I don't wanna be a meme.
- Mm, mm, ooh, that's good.
But Alfredo just does not have,
I thought that something's gonna come out.
I was either gonna die or something's gonna come up.
Neither happened.
- It's a little too uniform of an experience.
- And it, it just, I mean,
it doesn't have the punch of the pesto.
- Right, yeah, you're not getting the-
- The pesto punch, that pine nut punch,
get punched in the pine nuts, man.
- But if you do happen to only have Alfredo sauce-
- Yeah, give it a moment.
- And you've got your corn, just dip your cob in there.
See what happens.
- Rhett, give it its moment McLaughlin,
at it again for the loser.
(Rhett laughing)
(majestic music)
Cacao!
We got the mole with the cacao in it.
Now there are elote recipes that call for mole.
But there cacao-less mole.
It's not really what we think of when we think of-
- Cause mole just means sauce.
Chase just said that to me.
- That's right, he did.
- In my earpiece.
- No, no earpiece, no earpieces.
- Okay, he says it's a regional word for sauce.
- So this is pretty good though,
because this is cacao-ful mole.
- Now I love just a mole.
I'll get a mole if they've got it at a place.
- Mm.
- Oh gosh.
- And you know when you eat corn,
you see it later in your dookey.
- Yeah.
- Don't wanna talk about that when we're eating.
- Do you, is that what you thought about when you saw mole?
- Yeah. Yeah.
Did I tell you that I saw a bald eagle yesterday?
- What?
- Yeah.
I search 'em occasionally.
- You sure it wasn't a vulture?
- No, it had a white head.
- You didn't hold your arm up and wait for it to land on.
- It was a long ways away.
- Mm, missed opportunity.
- This is good.
- It's good. It's not pesto.
- Pesto's gonna be hard to beat.
I predict it's going all the way.
This is also good.
The thing I'm learning about corn on the cob
is that it's quite a nice little canvas for all types
of stuff that you can find in your pantry.
- Yeah, I completely agree.
The corn taste is like, oh, the corn is like,
it's like that friend
that you can just bring along for anything.
- Yeah, yeah.
- You know what I'm saying?
- They're not gonna get in the way.
- Can we bring John?
We might end up with face bloat later.
Yeah, he loves face bloat.
Bring him!
- Right, right.
- It's his favorite band.
- I'm starting to think we're developing some sort
of corn on the cob party type thing
where everybody brings their own topping
and we're happy, and we're happy.
- We're very happy.
- But it's not going on the pedestal.
(majestic music)
- The cob stops here.
- Boom!
- With a sauce from the Philippines.
Okay, banana ketchup is dyed red to resemble tomato ketchup
but it does not contain any tomato.
It's made of bananas, sugar, vinegar, and spices.
- [Link] I like the sound of that.
- But you're not a banana flavor guy.
- Feel a little dupe,
I feel a little duped.
- Oh, what a weird smell.
Corn and bananas.
- It's tangy.
- They're both yellow.
- Do you keep some of this in your, in your fridge?
- Not that I'm aware of.
- Maybe we should.
- But I got stuff in there from like seven years ago,
so maybe.
- Well, if you-
- My wife keeps saying we gotta get rid of these condiments,
and I'm like, you know what?
You're right.
- But no one does it.
- As long as you agree that it needs to be done,
that's when I feel like I've accomplished something.
- Here we go.
Maybe this will help with cramps.
- Why did you make me think about that
right before I bit into this?
- I meant leg cramps.
- Oh.
I've lived with a woman for 20 years.
When you say cramps, I'm not thinking about leg cramps.
- I've also lived with a woman.
(crew laughing)
- Apparently you're not as attentive as I am.
- This is, this ain't bad at all.
- It's crazy how good all this stuff is.
- Man, we sell this stuff?
Mythical banana ketchup?
- Yeah, we do.
- This needs to be in every pantry.
- Oh, I was trying to figure out
why it had such a ketchupy taste
but I think it's the spices in the vinegar.
The vinegar is really what's doing a lot
of the heavy lifting here.
The banana is actually really subtle.
I really like that.
- I know.
- That'd be good on French fries, man.
- Well, if it's good on corn.
- And they're made outta corn.
- I mean, there's no way it's gonna,
it's gonna beat the pesto.
- No, the pesto is a revelation.
I just think that pretty much everything
with the exception of the frosting.
I mean the frosting, this was kinda, let's be honest.
It wasn't great.
- So we are saying officially pesto needs
to be your go-to next best thing to butter
if you're not thinking about elote,
which is still absolutely amazing.
- But we're saying unofficially,
you can put anything on corn.
As long as it's not poison.
- It's the food vehicle of choice that no one knew about.
Huh?
- Corn, corn, get it in your mouth
with something else on it.
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- You know what time it is.
- Hi, I'm Sam.
- And I'm Elliott.
We're from Christchurch, New Zealand.
- And we just got married in the rain.
- [Both] And it's time to spin the wheel of mythicality.
- Is that a good omen or a bad omen?
- Down there in New Zealand, it's a great omen.
- A great omen.
Congratulations.
- The angels are crying tears of joy.
- Click the top link to watch us determine whether
or not butter makes all food better in Good Mythical More.
- And to find out where the wheel of mythicality
is gonna land.
- [Rhett] I've revisited my first grade drawing of Link
and now it's a T-shirt.
Get the Link by Rhett Redux Tee now at mythical.com.