This recipe is super easy to scale. You can get 6 to 7 disks from one ear of corn. Use two corn disks and one slice of cheese per skewer. Round skewers will work, but for extra sturdiness for eating right from the skewer, use a flat skewer (I had long flat skewers, which I cut in half and added a point on one end). I tested several cheeses: Halloumi was my favorite, but be warned that it does crack. Sandwich the corn tightly around the cheese to hold it in place. Kasseri is a semi-hard grillable cheese that gets a little melty over high heat; keep an eye on it while grilling.
4ouncesHalloumi or Bread cheese or Kasseri cheeseor other grillable cheese
olive oil or Italian dressing
Special equipment: 6 skewers
Preheat the grill to medium-high and prepare for direct grilling.
Slice each cob in disks that 4 or 5 rows of kernels thick. You should get 6 to 7 disks from each ear. Bring a medium pot of water to boil. Drop the corn into the water and cook for one minute. Remove from water. (Boiling softens the core for the skewer.) If you're using flat skewers, use a paring knife to pre-cut a slit through the center of the each disk's core.
Slice the cheese into squares about the size of the corn disks. If using a hard cheese like Halloumi, take care to avoid cracking or breaking the cheese.
Thread one disk of corn onto the skewer, followed by one slice of cheese, and then another corn disk. Sandwich the corn against the cheese to hold it in place. Repeat with the remaining five skewers.
Brush each corn kebab with olive oil or Italian dressing.
Lay a large rectangle of foil along the edge of the grill and place the kebabs so that the corn is over the heat but the skewers are on the foil (this will keep them from singeing).
Turn the corn to lightly char all sides. Serve immediately.
The kebabs can be assembled ahead of time and held in the fridge until ready to grill.
Grilled Corn Kebabs with Salty Cheese was originally published on https://soupaddict.com/grilled-corn-kebabs/