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Corn on the Cob Kebabs
Diabetic Living Magazine
“Try this fun honey-mustard zucchini-wrapped corn on the cob side dish at your next barbeque.”
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)
1Place 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.
2In a small bowl combine honey, mustard, thyme, vinegar and black pepper.
3Using 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.
4For 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.