Pepper-salt corn

Remove the packaging and add kernels to boiling water. Once boiling resumes, set a 5 min check and also follow the package cooking directions. Drain; never boil ordinary packaging with the corn.

Spread corn in a strainer or on a tray lined with kitchen paper. Blot with fresh paper until no droplets remain, leaving only slight dampness for the starch to stick. Never tip wet kernels into hot oil.

Add starch gradually and toss gently until each kernel has a thin coating. Shake off loose flour rather than tipping it into the pan.

Coat the pan with oil and heat over medium until fluid but not smoking. Gently add a thin layer of corn and set a 30 sec timer before moving it. Work in batches if crowded.

Turn gently with a spatula and continue over medium heat, setting a 3 min check. Remove when the coating is dry and lightly golden; reduce heat if it colors too quickly.

Off the heat, toss with pepper-salt and toasted sesame. Plate and cool briefly before eating.