Take the frozen corn. There is no need to thaw. Heat the skillet. I normally brush it with oil or some vegan butter.

Now spread out the corn in one layer. On a low flame, lightly roast the corn kernels without stirring.

This is important so that the corn develops a slow char without burning.

You will see that the corn thaws and then starts roasting. After 4-5 minutes, give it a stir with a spatula.

Now, let it cook some more on medium low flame.

It takes overall about 15-20 minutes to become nicely charred while staying juicy.

Take it out and season with salt, pepper, paprika and lemon juice.

Serve hot.

You can also use fresh corn kernels. You will need 3 minutes less for the charring process.

You can also do the same with corn on the cob. If you have open flame burner, you can place the corn on the cob after removing the husk and directly roast it on the flame.

If you don’t have direct flame, you can keep corn on the cob in skillet and keep rotating them till they are suitably charred.

Then using a knife remove the roasted kernels.

Finally garnish as needed.

Spray or brush corn kernels with oil.

Preheat air fryer at 390F or 200C for 5 minutes.

Spread out the corn kernels in one layer.

Air fry at 390F or 200C for about 10-12 minutes till nicely charred. Don’t forget to shake the basket 2-3 times during air frying.

Take it out and toss with salt, pepper, paprika and some vegan butter.