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