Corn and Cotija Cheese Skewers
Corn on the cob gets scorched on skewers and sprinkled with tangy Mexican cheese and Spanish smoked paprika.
- 2 ears corn, each shucked and cut into 3 pieces
- 2 tablespoons mayonnaise
- Coarse salt
- 1/4 cup finely crumbled Cotija or Parmesan cheese (1 ounce)
- Pimenton (smoked Spanish paprika; igourmet.com), for sprinkling
Soak 6 wooden skewers in water for 30 minutes.
Heat grill to high. Carefully insert a skewer into each piece of corn. Grill, turning, until charred on all sides, 10 to 13 minutes.
Brush corn with mayonnaise. Season with salt. Sprinkle with cheese and pimenton.