Charring the corn for a breakfast burrito — an underrated move

I started charring corn directly on the gas flame — whole kernels in a dry cast iron pan on high heat, no oil, until they are deeply colored on one side — and adding it to my breakfast burritos. The result surprised me. The smokiness and slight bitterness from the char works with egg and potato in a way I did not expect. It also adds a textural element that is different from everything else in the burrito. The charred corn stays firm against the soft egg and the crispy potato. It is a small addition but it changes the character of the whole thing.