First clean the ears (just remove leaves and filaments).
Then put them in a pan full of water, with a little coarse salt and baking soda, bring to a boil and cook for about 1 hour (test the cooking with a fork).

Drain the panicles and grill them on a hot grill pan for a few minutes, then cut into slices.

Then assemble the skewers alternating the panicle slices with mozzarella, cherry tomatoes and chillies.

Add a pinch of salt and if you want a drizzle of oil and serve immediately the kebabs of corn on the cob and mozzarella.

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