Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
Please enter a valid email address.
Well played. You deserve a cookie.
From jumbo to peewee, we egg-splain it all.
When It Comes to Eggs, Size Matters
Celebrating the Persian New Year
A Creamy Lasagna with a Surprising Boost of Flavor
Enter Your Best Banana or Plantain Recipe
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.