Roasted Corn With Chipotle Mayonnaise

1. 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.

2. 2

   Stir together mayonnaise and chiles in a small bowl.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.