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Mexican-Style Grilled Corn Kabobs

This salty-tangy corn is brushed with mayonnaise instead of butter and finished with a dusting of Parmesan cheese.

Serves 4
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
308 calories per serving


> 4 ears of corn , shucked
> 16 wooden skewers, soaked
> ¼ cup cilantro
> ½ cup mayonnaise
> 2 limes, juiced
> 1/2 cup grated Parmesan cheese
> 1 tbsp smoked paprika


Set grill to medium-high. Trim pointed tip off each ear of corn and cut remaining cob into 4 pieces. Spear each corn piece with a skewer.
Place skewers on grill and cook 12 min., until charred in spots, turning occasionally. Chop the cilantro and mix with the mayonnaise and lime juice in a bowl. When corn is cooked, remove from grill and brush generously with the mayonnaise mixture.
Sprinkle with the Parmesan and paprika. Season with salt. Serve warm.


Serve with extra limes as garnish.

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