I have always loved roasted corn, specially if it is well roasted on coal. There were times when I would burn the coal and cook special dishes, but not any more. One thing is for sure if you roast corn with its ears on gas, you will definitely get a smoky flavor. It cooks very well and leaves behind a wonderful smoky flavor. The mess created by burning the ears is worth the flavor .
This burnt corn stir fry takes just a minute once the corn has been roasted. The kernels lend a wonderful aroma and this corn is highly addictive. Half the corn disappears while removing the roasted kernels. You can imagine the taste of this stir fry after adding salt, pepper and lemon. Olive oil gives it a Mexican touch. I would have used some fresh Basil too but I did not have it on hand. Any ways let get to the recipe.
Burnt Corn Stir Fry


1 corn ( about 500 gms)
1 tsp olive oil
1 small onion, finely chopped
2 green chilly, finely chopped
Salt and pepper to taste
Juice of half lemon
Coriander leaves


Place the corn on slow fire, along with its ears.
Roast till the ears are completely charred .
Remove the charred skin.
Wipe with a kitchen towel.
Let cool.
Remove the corn kernels.
Heat oil.
Add onion, green chilly.
Immediately add the corn kernels, salt , pepper and lemon juice.
Add coriander leaves and give it a good toss.
Serve hot or cold.

Burnt Corn Stir Fry

Cuisine Mexican

9 thoughts on “Burnt Corn Stir Fry”

  1. I won't be able to make this delicious stir fry as I don't have the patience to take out corn from the cob. You say 50% go while removing kernals, in my case it would be 100 % 😀

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