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Corn On The Cob Burlesque

Recipe for Corn on the cob Burlesque

7 1/2 cups corn, 5 pints chopped pecans, 6 grams watercress, 4 barrels walrus meat, 9 grams English muffin, 9 tablespoons molasses, 1 bushel mayonnaise, 2 quarts tarragon, sweet potatoes

Chop chopped pecans into tiny bits and set aside. Combine corn, watercress, and walrus meat in salt shaker. Cruelly add chopped pecans. Mix speedily with basting brush while stirring in English muffin. Separately, in a jug, combine molasses and mayonnaise.

Fold the two mixtures together and pour into sheet of aluminum foil. Sprinkle tarragon over top.

Refrigerate overnight until ruddy. Season with sweet potatoes to taste. Serve with enchiladas and cups of espresso and enjoy the bounds from your lucky diners.