If using fresh corn, boil the ears for 8 minutes until tender, then cool and slice the kernels off the core. If using canned, ensure they are well drained.

Toast the crushed cumin in a large frying pan until fragrant, then melt the butter and increase the heat. When the pan begins to smoke, add the corn and cook for 6 to 8 minutes without stirring too much so the kernels can properly blacken and caramelize.

Once charred, stir in the pepper, red chile, salt, and lemon juice until the liquid sizzles off and coats the corn.

Plate the corn and scatter over the fresh onion, cilantro, and crunchy sev. Serve immediately with extra lemon wedges for a final hit of acid.