It’s getting positively autumnal out there but “Corn Porn” is still on the menu at The Mackenzie Room on the DTES. Co-owner/chef Sean Reeve cuts a perfect cob into fours, hits them with a lick of lime, coats them in creamy/spicy cayenne butter, and then gives them an earthy blanket of grated Alpindon (an organic, raw milk cheese from the Kootenays). Pair it up with a Rumaretto Sour from barman Arthur Wynn and it’s suddenly sunny again. Do it quick!