Step 1

Heat a grill to medium high.

Step 2

Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos).

Step 3

Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.

Step 4

In a small bowl, stir together the mayo, lime juice, chili powder and cumin. Season with salt and pepper if desired.

Step 5

Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.

Step 6

Slather chili-lime mayo on the corn. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.