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Roasted Corn Kabobs


  • 4 ears corn on the cob
  • 2 red peppers

Prep Time:

5 minutes

Cook Time:

10 minutes



Summertime is the perfect time to roast corn on the grill. Adding red peppers to the skewer adds extra color and flavor appeal.

Why Try? The colorful appearance alone makes this dish one you’ve got to try.

Foodie Byte: Be sure to turn frequently. You want grill marks, but not burnt kernels.


  1. Clean corn and break into 2 pieces. Clean and quarter the peppers. Use wooden skewers that have been soaked in water for about 30 minutes. Onto the skewers, thread 1 piece of corn, 1 piece of pepper, alternating to fill the skewer.
  2. Place kabobs on the grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes. Serve immediately.

Nutritional Information

Calories 106, Carbohydrates 23g, Fat 2g, Fat Calories 14, Fiber 3g, Protein 4g, Saturated Fat 0.35g, Sodium 18mg. Daily Values: Calcium 6.21mg 1%, Phos 106.25mg 11%, Copper 0.07mg 4%, Zinc 0.62mg 4%, Panto 0.92mg 9%, Iodine 0.59mcg 0%, Magnesium 44.88mg 11%, Iron 0.79mg 4%, Vitamin B6 14%, Vitamin C 138%, Vit E-a-Toco 3%, Vitamin A 41%. Percent Daily Values are based on a 2,000 calorie diet.