0 Boil the corn on the cob for 12-15 minutes or until tender (or use pre-cooked corn on the cob)
1 Allow the corn to cool slightly and slice into uniform sections
2 Slice the watermelon, poblanos and red onions into uniform portions
3 In a small dish, combine the glaze ingredients
4 Layer the ingredients onto skewers and brush all sides with glaze
5 Pre-heat your skillet or grill
6 Grill the skewers until each side is slightly charred and caramelized
7 Garnished with crumbled cojita, fresh cilantro and lime wedges
