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.
SourceMartha Stewart Living, June 2011