Corn Kabobs

Corn Kabobs


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Why make corn on the cob when you can add corn to your kabobs? This summertime recipe is perfect for grilling season, and it’s easy enough to make last minute when feeding a crowd.

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Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

3 servings


  • ½ cup butter, melted
  • ½ teaspoon garlic salt
  • 1 tablespoon lemon juice
  • 1 tablespoon thyme
  • 2 zucchini
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion, sliced
  • 4 ears corn, shucked
  • 4 skewers

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Break corn cobs into smaller pieces. Arrange pieces of corn cobs, peppers, and zucchini on skewers. Heat grill to medium-high heat. Grill kabobs until they begin to brown. While kabobs are cooking, mix butter, garlic salt, lemon juice, thyme in a small bowl. Once kabobs are done, top with butter mixture and serve.

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