Have a party planned out for the weekend? Serve a delicious and healthy plate of corn kabobs for your fun-filled special occasions! What’s great about this kabob recipe is that you don’t have to be engulfed by the smoke since we’re roasting this vegetable kabob recipe instead of grilling them.
Corn is a versatile ingredient that you can reinvent into almost any dish. Cook it as a soup when you’re feeling a bit under the weather just like our hearty corn chowder recipe. It also makes a vibrant and elegant side dish with our Mexican corn salad, with sweet and savory flavors that are perfect for any smoky dish. But of course, nothing beats good ol’ corn on the cob like this corn kabobs recipe.
Tips in Making Corn Kabobs
What makes kabobs great is that it gives you more room to experiment and get creative while satisfying your cravings. Some people love to prepare their kabobs with a mix of meat and seafood like this easy teriyaki recipe on sticks. While some people like it healthy and filled with colorful greens, just like this vibrant roasted veggie skewers.
There are two ways you can easily truss your ingredients using kabob sticks for your vegetable kabob recipe:
- Boil the corn for a minute over medium heat for tender and juicy corn. This process also makes it easier to truss the corn with skewers as this makes the middle of the corn soft.
- Pre-slit through the center of the corn using a paring knife, then continue trussing using flat kabob skewers.
Just like in our grilled veggie kabobs, grilling our vegetables brings out the natural sweetness from them while having a smoky tone in it. But in this recipe, we’re roasting our corn to have a nice caramelization while having a tender inside.
Now that you’ve learned to make corn kabobs, how about checking out this black bean and corn salsa recipe to get inspired for even more variations of this healthy vegetable?
How To Make Corn Kabobs
Serve a fun and vibrant appetizer or side with vegetable skewers! Spice up your meals with this easy-to-make roasted Corn Kabobs Recipe.
Preheat the oven to 365 degrees F.
Arrange alternating pieces of corn cobs, red bell pepper, onion, yellow bell pepper, and zucchini on 4 skewers. Set aside.
Combine the garlic salt, Italian seasoning, lemon juice, and butter in a bowl.
Brush the roasting tray with olive oil then place your assembled skewers.
Brush the skewers with the butter mixture on all sides.
Roast the vegetables for 20 minutes or until they are golden brown but still tender. Baste frequently with the butter mixture while roasting.
Garnish with chopped parsley, serve immediately, and enjoy!
Choose ear corns with vibrant green moist husks as this means that the corn is fully ripe and sweet.
- Calcium: 41mg
- Calories: 329kcal
- Carbohydrates: 27g
- Fat: 25g
- Fiber: 4g
- Iron: 1mg
- Potassium: 687mg
- Protein: 5g
- Saturated Fat: 5g
- Sodium: 583mg
- Sugar: 11g
- Vitamin A: 2453IU
- Vitamin C: 123mg
Frequently Asked Questions
Do you have to soak kabob sticks?
If you’re using wooden kabob sticks, we suggest soaking them in warm water for at least 20 to 30 minutes before roasting or grilling. This is to make sure that they’re safe to use and prevent them from burning easily.
How do I cook kabobs without burning the vegetables?
Like what we did in this recipe, you can brush your vegetable pieces on your kabobs with olive oil or vegetable oil before putting them in the oven or on the grill. This way, you can avoid having your kabobs being burnt.
Corn kabobs are the perfect meat-free option for grilled skewers. With this recipe, you can prepare a nutritious and flavorful grilled dish with little preparation and cooking time. You'll love how easy it is to make this vibrant and delectable appetizer at home.
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