I know lots of people who love to throw ears of corn on the grill during the summer. The biggest complaint though is that it takes for ever for the corn to cook all the way through. Here is an easy solution, cut the corn into pieces and put on a skewer for some fun, delicious corn kebabs! Depending on your grill you may need to place these kebabs on a piece of foil with holes poked in it instead of directly on the grill. I love the fantastic sweet and smoky flavor of grilled corn by itself but you could get creative and serve with various herbed butters and seasonings if desired.
3 ears of corn
butter or olive oil
salt and pepper
rosemary, parsley or thyme (optional)
Soak skewers for 15 minutes in cold water. Remove husk and silk from fresh corn, wash well. Cut each ear of corn into 5-6 segments. Carefully thread the corn segments onto skewers, dividing evenly among 4 skewers. If desired, thread fresh herbs into the holes poked into the corn pieces (you’ll have to poke a hole in the corn, pull off the skewer, thread herbs through the corn and then put back on the skewer together). You can either brush very, very lightly with olive oil or butter or leave the corn dry.
Grill 3-5 minutes on each side, serve with butter, salt pepper and lime slices. Enjoy!