— Cynthia Dudak

So I would do this, um, if you're in an indoor apartment and don't have an outdoor space, um, and you want to create that kind of roasted or like charred corn, um, I would take the corn. If you just got, you know, corn in a bag, frozen corn, I would take that corn, I would rinse it and make sure it was dry on a sheet pan. This is a time you don't want to use parchment 'cause I'm about to put this pan under a broiler and parchment paper and broilers don't go together, but you just put it into a a, a pan. You could put down a piece of foil if you like, or just a straight pan, put your corn on it and put it under the broiler. And that top level hot, you know, pre roasted broiler, that broiler is gonna basically create a lot of radiant heat from above. And what do you, what it'll do after about two or three minutes, you wanna watch it 'cause it goes from being like beautiful golden brown to like not golden brown and charred, uh, pretty quickly. But you wanna watch that pan and see it's getting a little bit bubbly, a little bit toasty. You'll see the color change. Um, it'll work on frozen corn, but I've only really done it on fresh corn off the cob. So take it off the cob, put it on your sheet pan, put it in the broiler, 2, 3, 4 minutes, put it out. You should get some nice coloration on that. Uh, probably your best option. The o The only other way I could really think of doing that would be to have it in a hot pan and then just something to kind of weight it down a little bit so you get that like contact so you get enough of a, of a cook where you might get some, a little bit of color on it. But otherwise I think the, the broiler is gonna be your best. Your best bet.