What is the best way to char corn for a side dish or topping?

Question

I want to add charred corn to burritos and as a side with things like grilled chicken. I've tried the cast iron pan method but I get steaming rather than charring — the corn releases water as it cooks and ends up boiling in its own liquid rather than browning. What is the right technique?

char_on_corn · Answer

The alternative is directly on the gas flame on the cob, rotating. The flame chars the individual kernels in a way that a pan cannot — some are deeply charred, some are only lightly touched, and the variation in char level is part of what makes it taste complex. Cut off after charring. This method is messier but the result is better.

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