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Corn and Cotija Cheese Skewers


Corn on the cob gets scorched on skewers and sprinkled with tangy Mexican cheese and Spanish smoked paprika.

  • Prep:
  • Total Time:
  • Servings: 3
  • Yield: Makes 6

Photography: Sang An

Source: Martha Stewart Living, June 2011


  • 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), for sprinkling


  1. Soak 6 wooden skewers in water for 30 minutes.

  2. Heat grill to high. Carefully insert a skewer into each piece of corn. Grill, turning, until charred on all sides, 10 to 13 minutes.

  3. Brush corn with mayonnaise. Season with salt. Sprinkle with cheese and pimenton.

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