Heat a large cast-iron pan on LOW-MED heat, then add the corn cobs in their husk. Increase heat as needed so that the husks start to blacken. Turn regularly with tongs. Cook for 20-30 minutes or until the husks are browned all over and the corn is cooked.
Peel back the husks all the way to the stem, leaving them attached.
Tie them back with a small piece of the husk or some string. This makes a great corn “handle” to hold the cobs.
Butter the corn generously then smear in Chipotle Mayonnaise.
To serve
Serve with a sprinkle of freshly torn coriander leaves and half a lime for extra zing.
