Corn Kabobs Recipes

GRILLED FRESH SUMMER CORN KABOBS

Steps:

• Thread veggies alternately onto 8 long *skewers. (*If using wooden ones, soak in water first.).
• Combine remaining ingredients, brush part of mixture over veggies.
• Place skewers onto grill about 6" above heat.
• Grill 20 minutes, turning and brushing veggies with butter mixture.

SPICY CORN KABOBS

Steps:

• Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often., In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.

GRILLED CORN SKEWERS WITH CHIPOTLE- CILANTRO BUTTER

Steps:

• Heat grill over high heat.
• Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
• Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
• Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.

CORN KABOBS

Steps:

• Preheat a grill pan over medium-high heat.
• On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
• Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.

GRILLED BEEF AND CORN KABOBS

Steps:

• In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic.
• Add beef; stir to coat with marinade.
• Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
• Heat gas or charcoals grill.
• Remove beef from marinade; reserve marinade.
• On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece.
• Brush with marinade.
• Place kabobs on grill rack over medium heat.
• Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently.
• Discard any remaining marinade.

GRILLED BEEF AND CORN KABOBS

Steps:

• In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
• Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.
• Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

SOUTHWEST STEAK AND CORN KABOBS

Steps:

• Mix Seasoning Mix, oil and lime juice in small bowl until well blended. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Alternately thread steak and vegetables onto skewers.
• Broil or grill over medium-high heat 8 to 10 minutes or until steak is desired doneness and vegetable are tender, turning occasionally. Brush with reserved marinade halfway through cooking.