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Spicy Corn Kabobs

 Spicy Corn Kabobs
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
6 ServingsPrep: 10 min. Grill: 25 min.


  • 6 medium ears sweet corn, husks removed and 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


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