Stuffed Corn on the Cob
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Notes Stuffed Corn on the Cob Preparation
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections.
Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn.
Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies.
Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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Stuffed Corn on the Cob Reviews
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You could cover each kabob with aluminum foil and grill outside for an hour. [I posted this recipe.]
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