Sorry Jim, the roasted, or toasted, Bay Corn stands are mostly in areas where migratory workers flourish. South Texas and southern Calafornia are good places to find them. Be sure they have some fresh melted butter for dipping. You can roast them at home w/ a small Hibachi Grill. I like a dash of good hot sauce mixed w/ the melted butter. Use more hot sauce (Frank's) and you have a Buffalo Bay Corn dip. Use Lousiana Hot sauce and you have a Cajun Bay Corn dip. Cook the corn in that stuff and you have Buffalo, or Cajun, Bay Corn. I like the roasted and dipped version best. The ways to make Bay Corn are almost endless! Just don't try to take it off the cobb.. :~)
For those who have not tried the Reese brand Bay corn, it is twice the size of the cheeper kind, yet the cobb is still just as tender. It is by far my favorite.
NYNM, daaa, I remember now about the kangaroo corn! That may be how the first growers got the idea for Bay Corn? But, what's in the recipe section? The other Bay corn thread? Oh, fame is a fleeting thing!