We are new to the food vending at festivals. We have been doing roasted corn in the shuck. We now want to branch out and do the corn in a cup. My question is after cutting the corn off the cob what would be a good method of keeping it both warm and fresh without sacrificing the flavor? I feel like I will need to cut off the cobs about 20 at a time to keep up with the demand. Any help or ideas will be greatly appreciated.
