YIELD Makes 4 servings
INGREDIENTS
2 ears fresh corn on the cob, husked 1 medium sweet or red onion, cut through core into 12 wedges 1 red bell pepper, cut into 12 (1-inch) chunks 1 yellow bell pepper, cut into 12 (1-inch) chunks 1 green bell pepper, cut into 12 (1-inch) chunks 2 tablespoons olive oil 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon sugarPREPARATION:
- Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.
- Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.