Hot-Honey Heirloom Tomato Sandwiches with Charred Corn Mayo

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 3 fresh sweet corn ears
• 1/2 cup mayonnaise
• 1 lime
• 1 garlic clove
• 1/4 cup cotija cheese, crumbled
• 1/2 tsp chili powder
• 2 large heirloom tomatoes
• 3 tbsp hot honey
• 8 sourdough bread slices
• 2 cups baby arugula
• 1 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Husk the corn and remove the silk. Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes.
2. 2Brush the corn lightly with olive oil and place the ears directly in the dry hot skillet. Char, turning every 2 minutes, until kernels are blistered and lightly blackened in spots, 8 to 10 minutes total. Transfer to a cutting board to cool slightly.
3. 3Stand each ear upright and slice the kernels off close to the cob. Roughly chop half the kernels so the mayo will be creamy yet chunky; leave the rest whole for texture.
4. 4In a medium bowl, stir together the mayonnaise, finely grated garlic, lime zest, and juice of the lime until smooth. Fold in the chopped and whole corn kernels, crumbled cotija, chili powder, salt, and a few grinds of black pepper. Taste and adjust seasoning; the mayo should taste bright, smoky, and lightly spicy.
5. 5Slice the heirloom tomatoes into generous 1/2-inch rounds. Season both sides lightly with salt and pepper and let them sit 2 minutes so juices begin to release.
6. 6Toast the sourdough slices in the same skillet over medium heat until golden and crisp on both sides, about 2 minutes per side, or toast in a toaster if preferred.
7. 7Spread a thick layer of the charred corn mayo on one side of each toast. Pile arugula on the bottom four slices, then arrange overlapping tomato slices on top.
8. 8Drizzle hot honey generously over the tomatoes so it pools slightly in the crevices. Cap each sandwich with the remaining mayo-spread toast and press gently.
9. 9Cut sandwiches in half on the diagonal if desired. Serve immediately while the toast is still warm and the tomatoes are juicy, with extra hot honey on the side for drizzling.
10. 10For meal-prep or packed lunches, keep the corn mayo, sliced tomatoes, and toasted bread separate; assemble just before eating so the bread stays crisp.