Urban Grilled Corn

Urban Grilled Corn (next time, I'll make it even browner : )

In many places, Grilled Corn is sold as street food. The ears are grilled over charcoal until there are little blackened spots on the kernels. This caramelizes the natural sugars in the corn, emphasizing its natural sweetness, and makes it smoky & chewy.

Sometimes, you might have a craving for such food - or perhaps you have a recipe (like a salsa or entrée salad) that calls for Grilled Corn. Or, maybe you just want a slightly more intriguing staple side dish. But, you don't want to fire up the grill. Or maybe you can't - grilling is illegal in our neighborhood. Maybe Corn-on-the-Cob is out of season to boot.

I found this intriguing idea while surfing the net a while back. Unfortunately, I cannot recall where I saw it, but it is not a unique idea - I've seen it in several other places since. And, it's unbelievably simple : )

Urban Grilled Corn
Remove Frozen Sweet Kernel Corn from the Freezer.
Put it in a sieve, and rinse with warm water to thaw.
Pour into a dry nonstick pan over medium heat.
Cook, stirring frequently till corn has enough little charred spots to suit your tastes.
Season & Serve (or toss in recipe)