Corn Kabobs Recipes

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 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.

BUFFALO CHICKEN KEBABS WITH CORN ON THE COB

Steps:

• Soak 8 wooden skewers in water 15 to 20 minutes to prevent them from scorching on the grill. Pull back the corn husks about halfway and remove the silk. Pull the husks back to cover the kernels.
• Preheat a grill to high. Meanwhile, melt the butter with the hot sauce and celery seeds in a small saucepan over medium heat, whisking. Set aside.
• Thread the bell peppers, scallions and chicken, alternating, onto the skewers. Season with salt and pepper.
• Brush the grill grates generously with vegetable oil. Grill the corn and kebabs, turning often, until the corn husks are charred and the chicken is just cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with some of the spicy butter (add a little at a time to avoid flare-ups). Continue grilling, turning, until the butter is sizzling, 2 more minutes.
• Transfer the kebabs to a platter and brush with a little more spicy butter. Serve the kebabs and corn with the remaining spicy butter.

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.

MARINATED CHICKEN KABOBS

Steps:

• In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
• Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

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.