Roasted Corn with Chipotle MayonnaiseRomulo Yanes
Recipe information
Total Time
25 min
Yield
Makes 6 snack or side-dish servings
Ingredients
6 ears corn, shucked
1/2 cup mayonnaise
4 teaspoons finely chopped canned chipotle chiles in adobo
6 lime wedges
Special Equipment
a large cast-iron skillet or griddle
Preparation
Step 1
Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain.
Step 2
Stir together mayonnaise and chiles in a small bowl.
Step 3
Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.
