Corn: Roasted

You can roast corn either in a pan on the stovetop or in the oven. The stovetop method, described in the recipe, requires more active attention. To roast in the oven, toss the kernels with a glug of neutral or olive oil and a big pinch of salt, and spread evenly on a baking sheet. Roast anywhere from 350°F to 425°F (180°C to 220°C), stirring every 7 to 10 minutes because the corn near the edges will darken more quickly. Both yield corn candy: golden kernels with crispy browned edges.