Corn Kabobs Recipes

SPICY CORN KABOBS

Spicy Corn Kabobs image

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. -Leah Lenz, Los Angeles, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium ears sweet corn, husked and halved
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Cotija cheese or Parmesan cheese
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
6 lime wedges

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.

Nutrition Facts : Calories 205 calories, Fat 13g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 222mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

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

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

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

Provided by Mrs. Hughes

Categories Corn

Time 4h40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon thyme, chopped fresh or 1 teaspoon thyme leaves, dried
1/2 teaspoon ground red pepper (cayenne)
1 garlic clove, finely chopped
1 1/2 lbs boneless beef top round steaks, cut into 1-inch cubes
12 corn on the cob, thawed, frozen half-ears
2 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 566.6, Fat 25.4, SaturatedFat 6.3, Cholesterol 69.2, Sodium 70.5, Carbohydrate 60.9, Fiber 7.8, Sugar 10.4, Protein 33

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