Spicy Corn Kabobs Recipes

CORN KABOBS

Corn Kabobs image

Provided by Sandra Lee

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 (12 piece) bag frozen sweet corn on the cob little ears, thawed and cut into rounds
1 (16-ounce) bag frozen small white onions, thawed
1 pint cherry tomatoes
Olive oil cooking spray
Kosher salt and freshly ground black pepper
8-inch wooden skewers, soaked in water for 15 minutes

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 FRESH SUMMER CORN KABOBS

Grilled Fresh Summer Corn Kabobs image

Make and share this Grilled Fresh Summer Corn Kabobs recipe from Food.com.

Provided by Wildflour

Categories Low Protein

Time 35m

Yield 8 skewers

Number Of Ingredients 7

Ingredients

4 ears corn, cut into 3-inch pieces
4 medium red onions or 4 medium sweet onions, quartered
4 medium zucchini, cut into 2-inch chunks
1/4 cup butter, melted
2 tablespoons chopped fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon ground cumin

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.

Nutrition Facts : Calories 154.7, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.2, Sodium 64.7, Carbohydrate 23.9, Fiber 3.6, Sugar 6, Protein 3.8

GRILLED BEEF AND CORN KABOBS

Grilled Beef and Corn Kabobs image

An herb marinade is the secret to flavorful grilled beef and veggie kabobs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h40m

Yield 6

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
1 1/2 lb boneless beef top round steak, cut into 1-inch cubes
12 frozen half-ears corn-on-the-cob, thawed
2 green or red bell peppers, cut into 1 1/2-inch pieces

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.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g

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