8 ears sweet corn
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon Tabasco sauce

Soak 24 long bamboo skewers in water so they don't char on the grill.

Shuck corn well, removing all silk. Cut each ear into 3 pieces.

Stir sugar into a large pot of salted boiling water. Add corn and cook until just tender, 3 to 5 minutes. Drain and rinse under cold running water. Spear each piece of corn onto the end of a skewer.

When ready to grill corn, mix together mayonnaise, Parmesan and Tabasco. Brush evenly over each piece. Grill or broil corn, turning often, until lightly browned, 3 to 5 minutes.

Serve hot.

Serves 8