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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve this very colorful side dish with any meal this summer! It's simple and fresh, and it'll perk up any summertime dinner plate. Kathy Franklin - Antioch, Tennessee Ingredients:
2 medium ears sweet corn, husked and cut into 1-inch pieces |
1 large sweet onion, cut into 16 wedges |
1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces |
1 tablespoon olive oil |
1 teaspoon chili powder |
3/4 teaspoon seasoned salt |
1/2 teaspoon sugar |
Directions:
1. On four metal or soaked wooden skewers, alternately thread the corn, onion and peppers. Brush kabobs with oil. Combine the chili powder, salt and sugar; sprinkle over kabobs.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 10-12 minutes or until crisp-tender, turning occasionally. Yield: 4 kabobs.
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