Corn on the Cob Kebabs

Corn on the Cob Kebabs

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From: Diabetic Living Magazine

Try this fun honey-mustard zucchini-wrapped corn on the cob side dish at your next barbeque.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 ears corn on the cob, husks and silks removed, halved crosswise
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon snipped fresh thyme
  • ½ teaspoon cider vinegar
  • ¼ teaspoon ground black pepper
  • 1 medium zucchini, very thinly sliced lengthwise into long strips (see Tip)


  • Prep

  • Ready In

  1. Place corn in a large saucepan. Add enough water to saucepan to cover corn by over 1 inch; cover. Bring to boiling over medium-high heat; reduce heat to medium. Cook, covered, 5 minutes. Remove from heat. Drain corn and immediately submerge in ice water to cool completely; set aside.
  2. In a small bowl combine honey, mustard, thyme, vinegar and black pepper.
  3. Using four 6- to 8-inch skewers (see Tip), press a skewer through the core of cob in each piece. Spread honey mixture over corn. Wrap 2 or 3 halved zucchini strips around each piece of corn, using a toothpick to secure, if necessary.
  4. For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat about 5 minutes or until corn is tender and heated through, turning frequently to brown on all sides.
  • Tip: Use a vegetable peeler to cut four to six thin lengthwise strips of zucchini. Cut strips in half lengthwise.
  • If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.

Nutrition information

  • Serving size: 1 skewer
  • Per serving: 59 calories; 1 g fat(0 g sat); 1 g fiber; 13 g carbohydrates; 2 g protein; 24 mcg folate; 0 mg cholesterol; 8 g sugars; 134 IU vitamin A; 7 mg vitamin C; 6 mg calcium; 0 mg iron; 37 mg sodium; 179 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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