Roasted Corn on a Stick

• 8 ears corn, husks removed
• Olive oil, for rubbing corn
• Seasoned salt to taste
• 8 heavy wooden skewers
• 1/2 cup mayonnaise
• 1 teaspoon chile powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

1. Heat a large cast-iron skillet or griddle over medium-high heat.
2. Rub the corn generously with olive oil, and season with seasoned salt to taste.
3. Cook the corn, in batches, until its cooked through and lightly charred on all sides, rotating, for about 6 to 8 minutes.
4. When its cool enough to handle, push a wooden skewer into the cob of each ear of corn to make a handle.
5. Meanwhile, mix the mayonnaise, chile powder, cayenne, and salt and pepper to taste in a small bowl.
6. Brush the hot corn with the mayonnaise mixture.

corn, olive oil, salt, heavy wooden skewers, mayonnaise, chile powder, cayenne pepper, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-corn-on-a-stick-384092 (may not work)