If you have an oven, you could attempt to make a roasted corn salad by tossing it in the oven for a little while on a sheet pan. Additionally, if you have a gas stove, you could roast the ears of corn like you would a pepper, by just putting the ear of corn over direct flame, turning often to avoid charring. Does that help?
A few minutes under the broiler will do the job. Alternatively, skip the cooking entirely. Raw corn is deliciously crunchy.
Put the kernels in a cast iron pan over medium high heat, a bit of butter, watch and stir until you get to where you want it to be.
I second this method!
Thanks!! I'm new to this cooking thing and I can easily do any of your answers. Food 52 is a great site!
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
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