Corn on a stick? Did somebody say big-kid treat? Don’t forget the mayo: you’ll need to make the chile powder and cayenne stick. No grill? No worries, you can go the old-school route with a hot cast-iron skillet.
Recipe information
Yield
serves 8
Ingredients
8
8
1
1
1
Need to make a substitution?
Preparation
Step 1
Heat a large cast-iron skillet or griddle over medium-high heat. Rub the corn generously with olive oil, and season with seasoned salt to taste. Cook the corn, in batches, until it’s cooked through and lightly charred on all sides, rotating, for about 6 to 8 minutes. When it’s cool enough to handle, push a wooden skewer into the cob of each ear of corn to make a handle.
Step 2
Meanwhile, mix the mayonnaise, chile powder, cayenne, and salt and pepper to taste in a small bowl. Brush the hot corn with the mayonnaise mixture.
