"I'm that dude that eats more corn on the cob than the average person would eat in one sitting. So, you can imagine what it was like for me to taste the Mexican version of one of my favorite dishes. This is a fun take on grilled street corn with a tasty twist. The crispy crumbled pork skins and cheesy Parmesan make it as unique as it is delicious." — Rodney Scott
Grill the corn over high heat, turning occasionally, until charred in spots on all sides — about 10 to 12 minutes total.
While the corn grills, mix together the Duke's mayonnaise with half the Parmesan and half the chives in a small bowl until combined.
Remove corn from the grill. While still hot, slather each ear generously all over with the mayo mixture.
Top each ear with the crumbled pork skins, pressing lightly so they stick.
Finish with the remaining Parmesan and fresh chives. Serve immediately while hot.