Servings: Serves 12
Ingredients 6 ears corn on the cob , blanched1 cup mayonnaise2 tsp. chili powder2 tsp. ground cumin2 tsp. smoked paprika2 limes , zested and juiced2 tsp. Kosher salt2 cups Parmesan cheese , grated fine12 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.