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

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.

  • In a small bowl combine honey, mustard, thyme, vinegar and black pepper.

  • 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.

  • 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 Facts

1 skewer
59 calories; protein 1.8g; carbohydrates 13.5g; dietary fiber 1.2g; sugars 7.6g; fat 0.7g; saturated fat 0.2g; vitamin a iu 134IU; vitamin c 7mg; folate 23.9mcg; calcium 5.8mg; iron 0.4mg; magnesium 20.9mg; potassium 179.3mg; sodium 37.4mg.

1 starch