Spicy Crispy Corn Stir-Fry

Sweet, salty, and wonderfully crispy with a kick of heat. This quick and addictive skillet corn features slightly caramelized kernels tossed in a rich, savory seasoning that makes it the ultimate side dish or snack.

2 cups sweet corn kernels (fresh, canned, or thawed frozen)

1.5 tbsp cornstarch

1 tbsp chili paste or Gochujang

1 tbsp soy sauce

1 tsp sugar

1/2 tsp chili flakes

2 cloves garlic, minced

2 stalks green onion, chopped

2 tbsp vegetable oil

Pat the corn kernels completely dry with a paper towel, then toss them thoroughly with the cornstarch in a bowl until evenly coated. In a small ramekin, stir together the chili paste, soy sauce, and sugar. Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat, add the coated corn, and let it sear undisturbed for 2 to 3 minutes until a golden, crispy crust begins to form. Give the corn a good stir, toss in the minced garlic and chili flakes, and cook for another minute. Pour the prepared sauce mixture over the corn, toss rapidly for 1 minute until well coated and glossy, then remove from heat and fold in the fresh green onions before serving.