These are fantastic Mexican-style grilled ears of corn that are topped with spices and crumbled cotija cheese. It is a perfect corn kebab for any type of cookout or sporting event. By putting the corn on skewers, they are easy to get a hold of on the grill and even easier to eat.
MAKES 8 KEBABS
INGREDIENTS:
KEBABS
- 4 ears of corn
- 8 skewers
BASTE
- ¼ cup melted butter
- ½ teaspoon ground cumin
- ½ teaspoon mild chili powder
- 1⁄8 teaspoon salt
- Juice of 1 lime
FOR SERVING
- 1⁄3 cup (50 g) cotija cheese
- 1⁄3 cup (5 g) chopped cilantro leaves (coriander)
INSTRUCTIONS:
- Shuck the corn and remove the silks. Cut off the pointed tops of corn (about ½ or more if it’s really pointed). Cut each ear of corn in half widthwise.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread one piece of cut corn per skewer.
- Combine the melted butter, cumin, chili powder, salt, and lime juice in a small bowl. Brush the baste all over the corn, reserving a small amount in a separate container to brush onto the kebabs when serving.
- Place the corn skewers on the grill. Cook for 6 to 8 minutes, rotating the kebabs on the grill so that the corn does not burn (or pop!).
- Once the corn is cooked to the desired doneness, remove the kebabs from the grill and brush with the reserved basting sauce. Sprinkle, or roll, in cotija cheese, top with chopped cilantro, and serve.
NOTE:
- For a vegan option, use olive oil and vegan cheese.
