How to char corn kernels for street-corn flavor?

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Charring kernels for that street-corn punch

Blistering kernels adds smoky depth reminiscent of street corn without grilling whole ears. High heat and quick cooking are key to achieving brown, slightly blackened spots.

Pan-char method:

  1. Heat a heavy skillet (cast iron works best) over high heat until very hot.
  2. Add a little oil, then spread kernels in a single layer. Cook undisturbed for 2–3 minutes to form a char.
  3. Stir or toss and continue cooking until many kernels show browned or blackened spots.

Oven broil method:

  • Spread kernels on a rimmed sheet, broil 3–4 minutes, toss, and broil again until blistered.

Serving ideas:

  • Toss with mayo, lime, cotija, and chili powder for street-corn-style salad.
  • Mix with butter and smoked paprika for a smoky side.
  • Use as a taco or grain bowl topping for texture contrast.

Tips:

  • Avoid overcrowding the pan; char in batches if needed.
  • Use high smoke-point oil (canola, grapeseed) to prevent burning.

Avoid extended cooking that turns kernels dry and hard; char briefly for best results.