This only works with fresh corn kernels, cut from the cob.
Heat a cast-iron skillet over high heat until almost smoking. Place just enough corn in the pan to cover the bottom with one or two layers. Shake or stir continuously and roast for 4 to 5 minutes until the corn turns smoky and dark.
Use in salsas, as a sweet, chewy garnish, or just as a snack with a little salt.