Spicy Corn Kabobs Recipe

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Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
TOTAL TIME: Prep: 10 min. Grill: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Grill: 25 min.
MAKES: 6 servings


  • 6 medium ears husked sweet corn, halved
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup grated cotija cheese or Parmesan cheese
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper, optional
  • 6 lime wedges

Nutritional Facts

2 kabobs: 205 calories, 13g fat (4g saturated fat), 20mg cholesterol, 222mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 6g protein.


  1. Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat for 25-30 minutes or until tender, turning often.
  2. In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges. Yield: 6 servings.
Originally published as Spicy Corn Kabobs in Taste of Home June/July 2012, p49

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[email protected] User ID: 4441258 194763
Reviewed Jul. 3, 2012

"First time i have successful grilled corn on the cob !!! it's very good. I left the cayenne out for my hubby who doesn't like "spicy" and they were still delicious, but betting they would be even better with the cayenne. I mixed all the ingredients together instead of sprinkling the end ingredients and it was fine too."

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