Stuffed Corn on the Cob

Stuffed Corn on the Cob

Ready in 1 hour

Great Shishkabob with corn, squash, potatoes, and peppers. Almost looks like stuffed corn on the cob.

Top-ranked recipe named "Stuffed Corn on the Cob"

3.5 avg, 2 review(s) 50% would make again

Ingredients

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4 ears corn
3/4 lbs baby red potatoes
1 green summer squash
1 yellow summer squash
1 orange pepper
6 Skewers
Olive oil
2 tb Butter

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal

Stuffed corn on the cob photo by mpau0516 mpau0516

Calories Per Serving: 277 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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jacquizurawski 1 year ago
You could cover each kabob with aluminum foil and grill outside for an hour. [I posted this recipe.]
mpau0516 4 years ago
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