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ROASTED CORN WITH CHIPOTLE MAYONNAISE

ROASTED CORN WITH CHIPOTLE MAYONNAISE


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Reference:

Gourmet, September 2005

Prep:

Active time: 15 min Start to finish: 25 min

Servings:

Makes 6 snack or side-dish servings.

Submitted by:

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Ingredients

6
ears corn, shucked
1/2
cup mayonnaise
4
tsp finely chopped canned chipotle chiles in adobo
6
lime wedges
Special equipment: a large cast-iron skillet or griddle

Directions

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.
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2.
Stir together mayonnaise and chiles in a small bowl.
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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.
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