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.
- 4 ears corn on the cob
- 2 red peppers
- 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.