Chili powder or red pepper flakes Heat the oil in a large wok or nonstick skillet over high heat until shimmering Add the corn kernels, season to taste with salt, toss once or twice, and cook, without stirring, until charred on the first side, about minutes Toss the corn, stir, and repeat until charred on a second side, about minutes longer Continue tossing and charring until the corn is well charred all over, about 10 minutes total Transfer to a large bowl Add the mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder to taste and toss to combine Taste and adjust the seasoning with salt and more chili powder if desired Serve hot or at room temperature PAN-ROASTED PEARL ONIONS Not quite searing, not quite sautéing, this technique develops the same deep flavors of well-browned seared vegetables, but it does it very slowly, giving the onions plenty of time to soften and absorb some of the butter It’s amazing how sweet and nutty they become as they cook While you can certainly serve the onions on their own, they make a great addition to other vegetable dishes When pearl onions or, even better, cipollini, their flat Italian cousins, are in season, you’ll find a supply of panroasted onions in my refrigerator, ready to be reheated and added to a pan of sautéed peas or green beans or stirred into a beef stew When I’m feeling up to the task, I’ll actually start with fresh pearl onions and peel them It’s a time-consuming task, but I find it relaxing Other times, I get lazy and just go with frozen pearl onions Honestly, they work really well in this dish NOTES: Frozen onions can be used in place of peeled fresh ones Thaw in a bowl of warm water, then spin-dry in a salad spinner Cippolini onions can also be substituted To store the cooked onions, transfer to a plate and allow to cool completely, then transfer to a sealed container and refrigerate for up to 1 week Add to other sautéed vegetable dishes as desired ... nutty they become as they cook While you can certainly serve the onions on their own, they make a great addition to other vegetable dishes When pearl onions or, even better, cipollini, their... the task, I’ll actually start with fresh pearl onions and peel them It’s a time-consuming task, but I find it relaxing Other times, I get lazy and just go with frozen pearl onions Honestly, they work really well in this dish... this technique develops the same deep flavors of well-browned seared vegetables, but it does it very slowly, giving the onions plenty of time to soften and absorb some of the butter It’s amazing