This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Sunny’s Sunset Park Cobs of Corn on a Stick


  • 4 ears sweet corn, husks and silk removed, bottoms trimmed
  • 2 tablespoons corn, vegetable or peanut oil
  • 1/2 cup mayonnaise
  • 1 cup Cotija cheese
  • 1 teaspoon cayenne powder
  • 1 lime, quartered
  • 4 pair of Chinese take-out chopsticks, soaked in water at least an hour
  • Special equipment: grill pan or open flame


Serves: 4




Use soaked chopsticks either stuck together or pulled apart and shove in the center of the trimmed bottom of each cob.



Preheat a grill pan or turn flame on medium-high. Rub corn with oil and place on the grill pan or use chopsticks as a handle and rotate corn above flame, avoiding direct contact between the flame and the chopstick handle. Rotate and cook corn on all sides until charred, about 6-10 minutes total. Remove corn from grill and, using a rubber spatula, spread mayonnaise on each cob on all sides. Sprinkle all sides with Cotija cheese, a pinch of cayenne pepper and a squeeze of lime. Serve warm.