These Grilled Corn on the Cob Skewers make for an easy and fun summer side dish on the grill!
I often joke that our grill comes out at least 6 nights a week during the summer. I’m not even sure why I bother to cover it up each time since that cover will be coming right back off the next day. And while I love grilling up sausages or a good steak, sometimes you just need a fun side dish for the grill. That’s where these Grilled Corn on the Cob Skewers come into play! This recipe is a tasty and easy grilled side dish that relies on 2 of summer’s most plentiful vegetables: fresh corn and zucchini. (Well, technically corn is a grain and not a veggie…but I’m not splitting hairs here!)
Laura and I tried our hand at growing corn once. We grabbed a seed packet from the store, and headed home to plant our garden. I was surprised when I opened that packet and found a handful of corn kernels. That shouldn’t be surprising at all, but I just wasn’t expecting it. Either way, we planted that corn, and we actually got several stalks. Of course, as soon as the ears of corn started to show up, the squirrels made quick work of those stalks. Oh well. Plus, we typically find fresh corn at 5/$1 in the summer months, so I’m not sure it’s worth the garden space to grow our own.
A couple of nights ago, I was teaching Robbie that corn grows on ears. (He loves corn, but he’s used to us buying canned corn in the winter.) In the process, I decided to google corn, and I actually learned a couple of fun tidbits myself. Did you realize that an average ear of corn has 800 kernels? 800! And thanks to the way it grows (maybe related to the Fibonacci Series?), there will always be an even number of rows of kernels.
Grilled Corn on the Cob Skewers
Fresh corn is hands-down one of my favorite side dishes for the grill. (This Grilled Mexican Street Corn is one of our go-to summer recipes!) But for these Grilled Corn on the Cob Skewers, I took a different path. I sliced the corn cobs into large pieces and then threaded ’em back onto skewers along with some zucchini. After all, it’s that time of the year when zucchini take over the garden. I swear if I forget to check the garden for just one day, I’ll go out and find a zucchini the size of my forearm!
Cutting the cobs of corn for these Grilled Corn on the Cob Skewers is a bit of a challenge. I found that pressing the knife partially into the ear and then just using my hands to break the ear was the best approach. (I also found that metal skewers were easier to use than wooden ones. Just be careful when picking those skewers up from the grill…they get hot!) Take those skewers and add in some melted butter, Parmesan cheese and herbs, and you’ve got yourself one heck of a delicious side dish for the grill.
Oh, and one more fun corn fact: corn is used to make fireworks. Seriously. Fireworks require a binder to hold them together, and dextrin is the most common binder used in fireworks. Guess where dextrin comes from? Yup, corn. Now you, too, can impress your friends at the next summer BBQ! Cheers!