We love charred, mayo-slathered corn too much to have it only when the grill's fired up. This indoor-friendly stovetop method gets you those blackened, juicy-yet-crisp kernels without the charcoal. While the cobs might not be as smoky as what you'd get from grilling, the deeply toasted flavor of ancho chile powder helps compensate. If you can't find ancho chile powder, chipotle chile powder or the hotter cayenne chile powder will work (but start with just 1/2 tsp. and scale up slowly—it's spicy). Chili powder will also work, although it's usually mixed with other ingredients like garlic powder, onion powder, and cumin, so read the ingredient list to know what you're getting.
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What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Cast Iron Skillet
$30 At Amazon
Tongs
$21 At Amazon
Whisk
$10 At Amazon
Loaf Pan
$19 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Microplane
$18 At Amazon
Platter
$40 $30 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
½
½
1
2
½
1
1
2
Preparation
Step 1
Husk 4 ears of corn, removing any silk. Snap off any ends (they're technically called "shanks"!) that are still attached so that the cobs will fit inside a large cast-iron skillet.
Step 2
Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.
Step 3
Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9x5" loaf pan.
Step 4
Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you're finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.
Step 5
Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.