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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: 15 mins
    total time: 1 hour
  • servings: 3
Photography: Sang An




  • 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. Step 1

    Soak 6 wooden skewers in water for 30 minutes.

  2. Step 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. Step 3

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

Martha Stewart Living, June 2011