• 6 ears corn on the cob , blanched
• 1 cup mayonnaise
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. smoked paprika
• 2 limes , zested and juiced
• 2 tsp. Kosher salt
• 2 cups Parmesan cheese , grated fine
• 12 8-inch bamboo skewers , soaked in water for 30 minutes

In a mixing bowl, combine the mayonnaise, chili powder, cumin, smoked paprika, lime zest, lime juice and salt.

Cut the corn in half so you have 12 pieces, insert skewers into the ends of the corn being careful not to push the skewers through the other end. Place corn on the grill to warm, 2 to 3 minutes. Once warm, brush the grilled corn with the mayonnaise mixture and then roll in Parmesan cheese.