Part 6/8:
The corn is fried in hot oil in a small saucepan until golden brown and crispy, while still retaining its plump, juicy interior. Once out of the oil, it’s seasoned with extra salt, pepper, paprika, and, optionally, fresh chilies or lime for a kick. The combined flavors of sweet corn, savory seasonings, and tangy lime make this dish stand out.
What’s remarkable is how the small amount of oil and the coating of cornstarch turn canned corn into a crispy, flavorful treat that’s as suitable as a side dish or topping for salads, tacos, and more. The reviewer emphasizes how impressive and easy this upgrade is—turning a simple can of corn into a gourmet experience.