Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 6 snack or side-dish servings

　　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

　　

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.