2 tbsp mayonnaise
4 ears corn, husked
4 tablespoons RawSpiceBar’s Pequin Chili Salt
1-2 limes, juice
Pepper, to taste
- Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, RawSpiceBar’s Pequin Chili Salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or salt if you like. Serve corn with chili-lime mayo.