Corn Kabobs Recipes

Steps:

• In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
• Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.
• Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

Steps:

• Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often., In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.

Steps:

• Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes.
• Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
• Meanwhile, heat a large grill pan over high heat.
• Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
• Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.

Steps:

• Thread veggies alternately onto 8 long *skewers. (*If using wooden ones, soak in water first.).
• Combine remaining ingredients, brush part of mixture over veggies.
• Place skewers onto grill about 6" above heat.
• Grill 20 minutes, turning and brushing veggies with butter mixture.