When grilling corn on the cob I always make extra so I can slice it off and use it in salads and dishes for easy weeknight meals. Grilled corn is a terrific side dish on its own, but it’s also outstanding in this Smoked Sausage Vegetable Stir Fry and in this Grilled Corn Dip.

Grilled Corn on the Cob

Ready to perfectly grill corn on the cob? Let’s get started:

Choosing the right corn is half the battle. I prefer to buy it freshly picked from one of the farm stands we have near us. I love supporting local but also it is likely the freshest you can find. Look for bright green husks and silks that aren’t completely dried out.

In our area some farmers even let you walk into the field and pick your own. Talk about fresh! The longer corn on the cob sits after picking the more sugar turns to starch. More starch equals tougher, less flavorful corn.

Corn on the Cob on the Grill

Second, Shuck or remove the husks off of your corn. This can be done by peeling back the green husks starting at the end with the silks. Remove any of the fine silks when finished.

Third, Time to grill. Evenly space your corn on the cob directly onto a preheated grill. Turn your corn often so that it can grill and get a nice even char. Be careful not to over-cook as your corn will become tough and dry.

Note: There is considerable variability in sweet corn year to year based on rain, growing conditions, and variety of sweet corn seeds. Here is a link to a great resource on sweet corn and what impacts its flavor.

How To Grill Corn on the Cob

Here are some simple directions to grilling corn on the cob:

Prep the grill: Preheat your grill on high. Once hot give your grill a quick scrape. Drop your temperature down to medium-high. All grills are different but we are looking for a temperature in the 400°F range.

Prep the corn: Remove the husks* and silks. Place the corn directly on the grill.

*Note: If you want to grill in the husks for more of a steamed corn be sure to soak the entire ear -husks and all- in water for an hour or so prior to grilling. This will prevent your husks from catching on fire.

This method is technically more akin to steaming the corn. While the kernels will not get that lovely char, you’ll still get some smoky grilled goodness.

How Long to Grill Corn on the Cob

Grilling corn is actually a pretty quick process. How long it takes depends on the temperature of your grill.

Plan for it to finish cooking in about 8-10 minutes. You will want to watch it closely and turn it often to get an even char to it.

If you are leaving the corn in the husk, plan for 20-30 minutes as it does take longer for the heat to penetrate through the protective layers of husk.

Buttering corn on the cob can be a mess, my kids LOVE this little gadget, and I love no mess. It’s a win/win.

There are so many great ways to cook corn! Once you’ve mastered roasting, you may want to try boiling, roasting, sauteeing, or even steaming it.

Want to learn more vegetable grilling recipes? This handy guide to grilling vegetables will give you the basics for a variety of vegetable dishes.

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How to Grill Corn on the Cob

Grilled corn is a deceptively simple show stopper of a side dish. Learn how to grill corn on the cob to get perfectly sweet charred kernels and make this gorgeous summer classic your claim to fame.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 67kcal

Author Mary Younkin

Ingredients

• 4 ears of corn
• 4 tablespoons butter
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste

Instructions

• Preheat your grill on high. Remove husks from corn.
• Reduce heat to medium-high. Grill the corn for 8-10 minutes rotating the corn until done. The pieces should be slightly charred and the kernels still plump.

Nutrition

Calories: 67kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

Based on traditional Mexican street corn (irresistible grilled corn with mayonnaise, cheese, and spices), this dip is outrageously delicious. I’ve loved this wonderful appetizer for a long time, and have even gone so far as to find other ways of sating my craving for these bold flavors, like this Mexican street corn potato salad.

Street Corn Dip

This street corn dip reminds me of growing up in Albuquerque, New Mexico. The flavors are absolutely incredible together, with slightly sweet corn, bold spices, creamy mayonnaise and the sharp cotija cheese all together.

Seeing how this has been my dinner for the past couple of nights, (no joke) I’m here to tell you this dip really is that good. I’m convinced that you simply can’t go wrong with a bowl of this and a pile of tortilla chips, no matter the time of year. And while I definitely prefer this dip when it is warm, I’ve been known to happily grab a couple of bites of leftovers on the fly directly from the refrigerator. 

Ingredients and Substitutions

The Corn – The top choice will always be grilled fresh sweet corn, but you can also use leftover roasted corn, frozen corn, or even canned corn.

The Creaminess Contingent – I like to use a combination of equal parts of mayonnaise and sour cream for this dip.

Citrus – A squeeze of fresh lime juice really punches up the other flavors in this dip.

Salt – Kosher salt is what I almost always reach for in my kitchen and this situation is no exception.

Spices – You’ll love the savory heat that ground cumin and chili powder bring to the corn.

The Herbs – Fresh cilantro adds color and vibrance to the finished dip.

Cotija Cheese – This is the traditional cheese for Mexican street corn. I love the sharp and pungent flavors that it has. But, if you can’t find cotija, you can swap for feta in a pinch.

How to Make Street Corn Dip

Grilling the Corn: Follow this guide for how to grill corn on the cob, if using grilled corn.

Removing the Kernels: I like to lay the corn cob down on its side holding it perpendicular to myself. Then, I just drag a sharp knife along the cob from the farther end toward me, cutting away a slab of kernels.

Rotate and Repeat: The cob rests easily on the flat side where the kernels have been sliced away. So, just rotate it onto the flat edge and trim more kernels away. Repeat until you have cut off all the kernels.

Making the Base: You’re going to want to place a medium sized sauce pan or skillet over medium heat. Add the mayonnaise, sour cream, lime juice, cumin, and chili powder to the skillet and give them a whisk until smooth.

Finishing the Dip: Add in the corn kernels and continue cooking until warm throughout. Then, I finish the dip with a sprinkle the cilantro and the crumbled cotija cheese. Serve immediately with plenty of tortilla chips.

Serving Suggestions

I like to serve this street corn dip with a big pile of tortilla chips so every scoop gets plenty of that creamy, smoky, lime-bright corn. And, if I’m making a dip spread for chips, then you know I’ve got to include easy salsa and cowboy caviar. The fresh, bright flavors pair perfectly with the richness of this dip.

When I’m feeding a hungrier crowd, I like to round things out with something warm and hearty too. A pot of chili with corn fits right in and turns this into a comforting meal.

Make Ahead & Storage 

Make Ahead: You can grill and remove the corn kernels a day or two in advance and store them tightly covered in the refrigerator. Stir together the mayonnaise, sour cream, lime juice, spices, and salt and warm just before serving then garnish as instructed. 

How to Store: Let leftovers cool on the counter (uncovered) for about 20 minutes before transferring to a container with a tight fitting lid and the refrigerator for up to 3 days. 

How to Reheat: Reheat your desired portion size in a microwave safe bowl covered with vented plastic wrap in 30 second bursts, stirring after each time until the dip is as warm as you’d like it. You can also reheat gently in a covered saucepan over very low heat, stirring frequently.

More Corn Dip Recipes

• Corn Queso Dip
• Fiesta Corn Dip
• Mango Corn Salsa

Frequently Asked Questions

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Street Corn Dip

This creamy, tangy dip is packed with sweet corn, lime, spices, and cheese. It comes together fast and disappears even faster!

Course Appetizer, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 175kcal

Author Mary Younkin

Ingredients

• 5 small ears of grilled corn kernels removed, about 4 cups worth
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 tablespoon fresh lime juice about 1 small lime
• ½ teaspoon kosher salt
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• 2 tablespoons fresh cilantro chopped
• 1-2 tablespoons cotija cheese crumbled or shredded OPTIONAL

Instructions

• Grill or roast the corn. Cool and remove the kernels from the cobs.
• In a medium-size saucepan or skillet, whisk together the mayonnaise, sour cream, lime juice, salt, chili powder, and cumin. Warm over medium heat and then add the corn.
• Stir to combine and top with cilantro and cotija, if desired. Taste and adjust salt and other seasonings to taste. Serve with plenty of tortilla chips.

Nutrition

Calories: 175kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 290mg | Potassium: 225mg | Fiber: 2g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg

The steak for these kabobs rests in a simple Asian-inspired marinade for a few minutes before being skewered along with slices of colorful bell peppers and red onions.

Grilled Steak Kabobs

Kabob making ebbs and flows in our household. (These sweet and sour chicken kabobs are always a win.) I seem to get on a kick and kabob literally everything I can and then swing the other way for a while.

My kids love it when I am in kabob mode as it is an entire meal on a stick, and let’s face it, food is more fun to eat that way. However, if you’re

I get that the challenge of kabobs is assembling them and often making sure everything is finished cooking at the same time. But it’s always worth the effort and I love the rainbow of colors and flavors on the kabobs.

Asian Steak Marinade

These steak kabobs are loaded with flavor from the simplest of Asian-inspired marinades: you’ll just need a splash of soy sauce, a drizzle of honey, and a spoonful of chili paste or Sriracha.

You’ll need the following ingredients to make these grilled steak skewers:

• top sirloin steaks cut into 1-inch cubes
• low-sodium soy sauce 
• honey
• chili paste
• red onion
• bell peppers

The key to guaranteeing that the meat and the vegetable will finish cooking at the same time is the size of your pieces. Vegetables that are 1-inch in size are perfect. The edges will get just a kiss of char and be tender-crisp.

When making steak kabobs cut the steak into approximately 1-inch cubes. At this size, it makes marinating quick and easy. The steak will only need about 30 minutes of marinating time. The size also makes grilling very fast and easy.

When using wooden skewers, I recommend soaking them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

Marinating Instructions

Combine the soy sauce, honey, and chili paste in a medium-sized bowl. Whisk or stir to combine and then set aside about 1/4 cup of the sauce.

Add the pieces of beef to the bowl with the marinade and stir to coat well. Let the meat marinate for 20-30 minutes.

Grilling Instructions

Alternately thread the onion, peppers, and marinated steak onto skewers. Brush the vegetables with the reserved sauce.

Grill the kabobs over medium-high heat 12 to 14 minutes or until the steak reaches desired doneness, basting the sides with any remaining sauce as you turn the skewers.

How Long To Grill Beef Kabobs

Grilling is not a set-it-and-forget-it method. You will want to stay close by the grill to get the perfect char on your vegetables and have your steak hit a perfect medium-rare or medium doneness.

If your grill is on medium-high it should take just 12-14 minutes. Make sure you start with a hot grill and turn the skewers 2-3 times during grilling.

Extra grilled vegetables are a must at my house. While you have the grill hot, go ahead and grill up asparagus and plan ahead for a filling breakfast frittata.

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Grilled Steak Kabobs

Steak kabobs are summertime entertaining perfection. They can be assembled ahead of time (pro tip: get the kids to help!) and then grilled when you're ready to eat.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 244kcal

Author Mary Younkin

Ingredients

• 1 pound top sirloin steaks cut into 1-inch cubes
• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon chili paste
• ½ red onion cut into 1-inch pieces
• 1 red bell pepper cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 1 green bell pepper cut into 1-inch pieces

Instructions

Marinating Instructions

• Combine the soy sauce, honey, and chili paste in a medium-sized bowl. Whisk or stir to combine and then set aside about 1/4 cup of the sauce.
• Add the pieces of beef to the bowl with the marinade and stir to coat well. Let the meat marinate for 20-30 minutes.

Grilling Instructions

• Alternately thread the onion, peppers, and marinated steak onto skewers. Brush the vegetables with the reserved sauce.
• Grill the kabobs over medium-high heat 12 to 14 minutes or until the steak reaches desired doneness, basting the sides with any remaining sauce as you turn the skewers.

Notes

When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 69mg | Sodium: 834mg | Potassium: 684mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1109IU | Vitamin C: 118mg | Calcium: 51mg | Iron: 3mg

Grilled Vegetables

I’ve fallen in love with grilling ever since we moved out of Phoenix, Arizona. I knew people who would go out into the blazing sun and stand beside the fire of their grill, even back then. But, we rarely did.

Now, it’s one of my favorite ways to prepare food, giving roasting a run for its money. You get such a fantastic char on everything, and clean up is a breeze with fewer pots and pans.

One of the biggest questions I get is how long to grill vegetables. So, I’m giving you all the best tips and recommendations I have for cooking perfect grilled vegetables every time.

And remember, always clean your grill grates before cooking. Vegetables will stick to dirty grills. So, crank the heat as high as it will go, wait a few minutes, then scrape. Once clean, give the grates a light brushing of oil and you’re good to go!

How To Grill Corn on the Cob

Grilled corn has to be my absolute favorite way to eat corn. I’ve learned how to grill corn on the cob to get perfectly sweet, charred kernels. And, so this one is a staple for my family when corn is in season.

Choosing the right corn makes all the difference. I prefer to buy it freshly picked from one of the farm stands near us. This is usually the freshest you can find.

When you’re buying corn on the cob in the grocery store, look for bright green husks and silks that aren’t dried out. It’s a good idea to open up the end of the stalk to inspect the kernels too.

Grilling corn is actually pretty painless. Aim for a temperature around 400 in your grill, and plan for it to finish cooking in 8 to 10 minutes. Watch it closely (the first few times especially!) and turn each cob to get an even char.

If you are leaving the corn in the husk, remember to wet it down, then expect for it to take as long as 30 minutes. It takes longer for the heat to penetrate through the protective layers of husk.

Everyone loves corn on the cob with plenty of salted butter. But, if you want to really impress your kids, put a batch of this cheese sauce on the table beside the corn.

How To Grill Zucchini

Grilling is the absolute best way to enjoy zucchini. If you like the slight char that comes from roasting, you will love how grilling intensifies that.

How long to grill can vary. So much depends on your individual grill, your taste preferences, and the thickness of your zucchini slices, spears, or halves.

But, as a general rule of thumb, expect zucchini to take 8-10 minutes to grill. Sliced zucchini takes about 8 minutes, whereas halves take a full 10 minutes on my grill.

Regardless of how you prepare the squash before roasting, you will want to flip them halfway through. If you’re feeling adventurous, sprinkle with some french fry seasoning before serving!

How To Grill Bell Peppers

I’ve had a love affair with bell peppers for as long as I can remember. It’s not my favorite veggie, but it probably goes in more dishes than anything other than onions at my house.

Not sure how long to grill bell peppers? It usually takes around 10 minutes if you slice them into strips, or 20 minutes if you halve them or grill them whole.

When done they should be charred in places. And, the skin should be blistered in places. After grilling, you can remove the skins if desired.

I do not usually perform this task. The skin is thin and edible, and I like the taste of the charred bits, after all that is why you grilled them. But, if you plan to can the bell peppers or don’t like the taste or texture, it’s an easy extra step.

Cover the hot peppers with a bowl or other moisture barrier when you take them out of the grill. This allows the steam to loosen the skins. Wait about 15 minutes and you’ll find them easy to remove.

How To Grill Cauliflower

Grilled Cauliflower is charred, crispy, and tender all in one delicious bite. Less mess, no pans to scrub, and no heating up the kitchen in the summer.

Not sure how to grill cauliflower? Start by washing the head and cutting it into somewhat uniformly sized florets. Pat them dry and toss with oil before seasoning.

You’ll want the grill to be somewhere in the 400-450 temperature range. It can be tricky because of the different thicknesses with this vegetable, but you’ll get a feel for how long to leave them on the grill.

Mine are typically ready to turn at about 7-8 minutes on the grill, and finished at the 15-20 minute mark. This yields a nice crispy char on all sides while tender through. Try them with a side of bang bang sauce. You won’t regret it!

How To Grill Onions

Just like with corn, when learning how to grill onions, it’s really important to be picky with your produce. Sweet vidalia or red onion will both caramelize nicely on the grill, transforming that sharp bite into a mellow sweetness.

Peel off the outer layers, trim the ends, and then slice the onions into half-inch rounds. Use a spatula to transfer them to the grill so that they stay intact.

Now, you want to preheat the grill so it’s medium-hot for–right around 400. You’re looking for the onions to get those gorgeous char marks and soften up, which typically takes about 4-6 minutes per side.

But, every grill is different, so keep an eye on them. Flip them only when you see grill marks. Remove them from the heat and let cool a bit. They’re perfect as a topping for burgers or steaks, a side dish, or even in a grilled salad.

How To Grill Artichokes

This one was a bit intimidating for me, but I’m glad I tackled it. And, you will be glad you learned how to grill artichokes, too! They’re a beautiful addition to any meal.

Start by prepping the artichokes. You’ll have to trim the stems and tops, then clip the pointy tips off the outer leaves. Once that’s done, slice them in half and scoop out the fuzzy choke with a spoon.

Now, you can either parboil or steam them for 15-20 minutes, until they’re just becoming tender. After they come out of the water, brush them with olive oil and season with herbs and spices before putting them on the grill to char.

It should take about 5-7 minutes on the grill to get those gorgeous sear marks. After that, flip them over and grill the other side for another 5 minutes or so. And, just like that, you’ve just grilled artichokes.

Before serving, I like to squeeze a bit of fresh lemon over them, or even drizzle them with an herb-infused oil. But, whatever you do–don’t skip the garlic butter dipping sauce.

How To Grill Asparagus

Asparagus is the official welcome to the garden in the spring for me. Knowing how to grill asparagus is essential for breaking out the grill for summer.

Grilling gives the tips a little char and lots of flavor. Season it simply with oil, kosher salt, and pepper you can even give it a squeeze of lemon after grilling to finish it.

Preheat the grill to high heat. Toss a pound or two of fresh asparagus with oil. And season with salt and pepper and toss to coat.

Grill the asparagus for 2 minutes, then flip the spears over, and grill 1-2 minutes until done. The tips should be crispy and the stems fork-tender when done.

How To Grill Eggplant

We never saw eggplant on the dinner table, growing up. But, I’m glad to have made its acquaintance as an adult. It has a smoky and earthy flavor with just a hint of sweetness, and a meaty flesh that makes grilled eggplant a treat.

This is another veggie that you’ll want to slice into half-inch rounds. Remember how to salt eggplant? Once again, you’ll want to salt the slices and let them rest for at least 20 minutes, or up to a full hour. This will help draw out the excess moisture. Then, just pat them dry and you’re ready to grill.

Next, fire up the grill to a medium-high heat. While it’s heating up, brush both sides of the eggplant slices with oil. Sprinkle with salt and pepper, or go wild with your spice rack.

It takes about 5 minutes per side, but watch them closely. You’re looking for those beautiful grill marks to appear. When serving, I like to sometimes sprinkle them with freshly grated Parmesan or fresh herbs.

Pineapple Chicken Skewers

As with any time you are cooking small bites of meat, take care not to overcook. Watch closely while the skewers are on the grill. As the chicken cooks through, be sure you remove it as soon as it finishes cooking.

Have you ever tried grilled pineapple? Grilling fresh pineapple brings out such an amazing sweetness! The sugars caramelize with the heat and the char marks add to the depth of flavor.

While some people like to separate their vegetables and meats onto different skewers, I prefer to load everything onto one. The key is to keep the pieces fairly even in size.

The other trick I have found, is to not cram all the meat and vegetables onto the kabob. Slide them on leaving a bit of space so they are loosely touching one another and not packed tightly together.

After getting the grill hot turn it down to medium-high. Your kabobs will still cook fairly quickly but too high of temperature burns the sugars in bbq sauce giving it a bitter, not good taste, trust me you don’t want to let that happen.

BBQ Chicken Skewers

• boneless skinless chicken thighs 
• kosher salt
• cracked pepper
• barbecue sauce
• red bell pepper 
• green bell pepper 
• red onion 

Grilled Chicken Kabobs

1. Season chicken cubes with salt and pepper. On metal or wooden skewers, alternately thread peppers, onion, pineapple, and chicken pieces. Brush generously with about half of the barbecue sauce.
2. Grill the skewers over medium-high heat 6-7 minutes on each side, or until the chicken has cooked through. Brush the sides with barbecue sauce as you turn the skewers.

NOTE: When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

Skewers are such an easy meal to make. It’s the main dish, sides and all on a stick! Easy to make and serve. Sometimes I will make rice to go with these or just pile them on a platter by themselves and dinner is served.

Asian Steak Kabobs are made with top sirloin steak and colorful vegetables. They are summertime entertaining perfection.

Sweet and Sour Chicken Kabobs on the grill are a lightened-up fresh version of a favorite Chinese take-out dish.

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BBQ Chicken Skewers

Tender juicy bites of chicken, bell peppers, and onion are sweetened with your favorite bbq sauce to create these easy, saucy BBQ Chicken Skewers.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Calories 319kcal

Author Mary Younkin

Ingredients

• 1 ½ pounds boneless skinless chicken thighs cut into 1-inch cubes
• ¾ teaspoon kosher salt
• ½ teaspoon cracked pepper
• ¾ cup barbecue sauce
• 1 large red bell pepper seeded, cut into 1-inch pieces
• 1 large green bell pepper seeded, cut into 1-inch pieces
• 1 small red onion cut into 1-inch pieces

Instructions

• Season chicken cubes with salt and pepper. On metal or wooden skewers, alternately thread peppers, onion, pineapple, and chicken pieces. Brush generously with about half of the barbecue sauce.
• Grill the skewers over medium-high heat 6-7 minutes on each side, or until the chicken has cooked through. Brush the sides with barbecue sauce as you turn the skewers.

Notes

When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

 

Nutrition

Calories: 319kcal | Carbohydrates: 28g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1143mg | Potassium: 696mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1203IU | Vitamin C: 64mg | Calcium: 45mg | Iron: 2mg

Kabobs are such an easy thing to make. It is your entire meal, sides and all on a stick! Easy to make and serve. Sometimes I will make rice to go with these or just pile them on a platter by themselves and dinner is served.

Sweet and Sour Chicken Kabobs

As with any time you are cooking small bites of meat, take care not to overcook. Watch closely while the skewers are on the grill. As the chicken cooks through, be sure you remove it as soon as it finishes cooking.

Have you ever tried grilled pineapple? Grilling fresh pineapple brings out such an amazing sweetness! The sugars caramelize with the heat and the char marks add to the depth of flavor.

Bell peppers add a great balance to countless recipes and that is proven once again with these chicken kabobs. I could happily eat these simple skewers on repeat.

Tender juicy bites of chicken, bell peppers, and onion are sweetened with your favorite bbq sauce to create these easy, saucy BBQ Chicken Skewers.

One thing to note though is to make sure you clean your grates and lightly oil them whenever you grill a fruit like a pineapple. It can easily pick up all those bits and pieces on the grill and have a slightly off-flavor.

When making kabobs or skewers be careful to not pack the kabob too tightly. Loosely placing the items together or even leaving a little bit of space will result in faster more even grilling.

When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

If you enjoy kabobs as much as we do, try these Asian Steak Kabobs too. They are loaded with flavor from the simplest of marinades.

Pineapple Chicken Kabobs

These chicken kabobs with bell pepper and pineapple are a grilling season favorite. It takes just a few ingredients:

•  olive oil
• apple cider vinegar
• honey
• garlic cloves 
• low-sodium soy sauce
• boneless skinless chicken thighs
• red pepper
• pineapple chunks fresh or canned

Sweet and Sour Chicken Kabob Recipe

1. Combine the oil, vinegar, honey, garlic, and soy sauce in a bowl or gallon-size zip-close bag. Add the chicken and turn to coat to make sure it is covered with marinade. Place in the refrigerator for at least 6 hours or overnight to marinate.
2. On metal or wooden skewers, alternately thread peppers, pineapple, and chicken pieces.
3. Grill the skewers over medium-high heat 5-6 minutes on each side, just until the chicken has cooked through.

I love a dinner that can be made entirely on the grill when the weather is nice and I just don’t want to spend time in the kitchen. A simple grilled chicken or steak dinner can be finished off nicely with grilled bell peppers or corn on the cob.

Don’t miss out if you’re lucky enough to have leftover corn the following day, stir together a batch of Grilled Corn Dip. It’s a creamy, spicy, slightly sweet snack for any time of the year. It is an irresistibly dippable version of Mexican street corn.

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Sweet and Sour Chicken Skewers

Sweet and sour chicken kabobs on the grill are a lightened-up fresh version of a favorite Chinese take-out dish.

Servings 4

Calories 435kcal

Author Mary Younkin

Ingredients

Chicken Marinade

• ½ cup olive oil
• ½ cup apple cider vinegar
• ¼ cup honey
• 3 garlic cloves minced
• 1 tablespoon low-sodium soy sauce
• 1½ pounds boneless skinless chicken thighs

Additional Skewer Ingredients

• 1 large red pepper
• 2 cups pineapple chunks fresh or canned

Instructions

• Combine the oil, vinegar, honey, garlic, and soy sauce in a bowl or gallon-size zip-close bag. Add the chicken and turn to coat to make sure it is covered with marinade. Place in the refrigerator for at least 6 hours or overnight to marinate.
• On metal or wooden skewers, alternately thread peppers, pineapple, and chicken pieces.
• Grill the skewers over medium-high heat 5-6 minutes on each side, just until the chicken has cooked through.

Notes

When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

While fresh pineapple is always my first choice, canned pineapple will also work nicely in this recipe.

Nutrition

Calories: 435kcal | Carbohydrates: 28g | Protein: 34g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 300mg | Potassium: 665mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1032IU | Vitamin C: 50mg | Calcium: 43mg | Iron: 2mg

Follow this easy guide for a simple side. You will love how similar this is to roasting in bringing out the flavor. It is so easy and you can dress it up with endless spices and herbs.

Grilled Cauliflower

Looking for the perfected cauliflower? Read on!

First, clean the cauliflower head and cut off the florets. My favorite paring knife makes quick work of this task. Leave them as slightly longer spears, for easy turning with the tongs. Cut the florets into as even of pieces as possible so the pieces grill at the same rate.

Pat the spears dry so that the oil can coat the cauliflower and it can sear on the grill and not steam.

You could also slice it into 1″ discs and grill the cauliflower as ‘steaks’. I prefer the florets because it is typically a side for us and the steaks can be kind of big.

Second, toss the cauliflower with oil before grilling. Go ahead and season them with kosher salt and pepper as well.

Third, grill it. Evenly space your cauliflower directly on the preheated grill. Placing the cauliflower directly on the grate gives you that crispy char on the pieces. Be sure to watch it closely to flip when it is marked how you like it.

Note: You don’t have to completely char it. It is my favorite way to eat it but the beauty of grilling is you can just watch for the doneness you prefer.

How to Grill Cauliflower

Follow these directions:

Prep the grill: Preheat your grill on high. Once hot give your grill a quick scrape. Drop your temperature down to medium-high. All grills are different but we are looking for a temperature in the 400-450 range.

Prep the cauliflower: When cutting your florets, leave part of the stem attached and go for slightly longer spears. Oil and season the cauliflower.

How Long To Grill Cauliflower

How long can be a tricky question. When grilling vegetables so much depends on your individual grill, your preferences, and the size of the cauliflower pieces.

Expect cauliflower done this way to take 15-20 minutes to grill. When grilling florets give them a turn at about 7-8 minutes. This should get you a nice crispy char on all sides. They should be charred and tender when done.

There are so many great ways to cook cauliflower! Once you’ve mastered grilling, you may want to try air frying, roasting, or sauteeing your cauliflower.

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How to Grill Cauliflower

Grilled Cauliflower is charred, crispy, and tender all in one delicious bite. An easy way to make an entire meal on the grill.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 67kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• ½ cauliflower, medium-sized, cut into bite-size spears about 1 pound florets
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste

Instructions

• Preheat your grill on high. Toss fresh cauliflower with oil. Season with salt and pepper and toss to coat.
• Grill the cauliflower for 7-8 minutes then flip and grill until done. The pieces should be slightly crisp and fork-tender when done.

Nutrition

Calories: 67kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

If you’ve been hanging out here with me for long, you know I cook asparagus in about a dozen different ways. But, I come back to the grill every year as soon as the weather turns. This grilled asparagus recipe is absolutely perfect for adding to my roasted asparagus pasta. You’re going to want to plan ahead and cook an extra pound of asparagus just for that pasta, because it’s not like you’re going to have leftovers.

Grilled Asparagus

Asparagus on the grill is the first thing I cook every year once as soon as it’s warm enough. Or, as soon as my husband is willing to stand outside in the cold and do it. (Teamwork makes the dream work right?)

The grill is what the broiler tries to be. You get blackened charred spots loaded with texture and flavor, and the stalks stay tender. So, and the whole side dish is ready in less time than it takes to set the table.

Ingredients and Substitutions

Asparagus – I use fresh spears, and I take my time to make sure they’re fresh and green. No wilting or greyish bits.

Oil – You’re going to want to coat the spears with olive oil. It helps them crisp up and char without sticking to the grates of the grill. You can swap for another neutral oil.

Seasoning – I use kosher salt and freshly ground pepper in my cooking. And for this recipe, that’s all you need.

How to Grill Asparagus

Prepping the Spears: I clean the asparagus with a cold water rinse to remove the dirt, then pat it dry. Then, you just need to trim the ends and any yucky stuff.

Prepping the Grill: Preheat the grill on high. Then, I drop the temp back down to medium-high. Every grill is different, but you’re aiming for 400-450°F.

Oiling and Seasoning: Toss the spears in a bowl with the olive oil. Then, you just have to sprinkle them with salt and pepper and toss so everything gets coated.

Grilling: Lay the spears directly across the grates in a single layer, perpendicular so they don’t fall through. You will grill them for about 2 minutes, turn with your tongs, then give them another 1-2 minutes. I’m watching for crispy, charred tips and a stalk that gives a little when pressed.

Serving: Pull the spears off the grill once ready and pile them on a platter. Give them a squeeze of lemon if you want (I always do!). Eat them hot.

Serving Suggestions

Grilled asparagus goes with pretty much any protein you’re pulling off the same grill. You can’t go wrong with these barbecue chicken skewers or (my favorite) steak kabobs. I serve everything hot off the grates, and that’s about it for effort on my end.

But, if you’re lucky enough to have leftover grilled asparagus (make extra, trust me!) you can use it in this bacon asparagus frittata, or stir it into a vegetable rice pilaf, or even just pile it on this hashbrown bowl with some bacon for an unforgettable breakfast.

Storage & Reheating

How to Store: Let any leftover spears cool at room temperature, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 4 days.

How to Reheat: Throw the leftovers into a hot skillet with a splash of olive oil and turn them once, about 2-3 minutes total. The microwave works in a pinch. You will lose the crisp edges though. Honestly, I usually skip the reheat altogether and chop the leftovers cold into salads, frittatas, or pasta.

More Asparagus Recipes

• Lemon Pepper Asparagus
• Bacon Wrapped Asparagus
• Baked Asparagus with Parmesan
• Honey Glazed Asparagus
• Sauteed Asparagus with Bacon

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How to Grill Asparagus

Learn how to grill asparagus in four minutes for crispy charred edges and tender stalks. Grilling makes this one of the easiest summer sides.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Servings 4 servings

Calories 54kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 1 pound asparagus spears
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste

Instructions

• Preheat your grill on high. Once it's hot, lower to medium-high (about 400-450℉).
• While the grill heats up, prep the asparagus and toss with oil, salt, and pepper.
• Grill the asparagus for 2 minutes then flip and let it go for another 1-2 minutes until done. The tips should be crispy and stems fork-tender when done.

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

Cooking fajitas on the grill is a super easy dinner that kids and adults alike enjoy. The bonus of grilling everything is no pans to scrub and keeping your kitchen clean.

Grilled Bell Peppers

Have you ever thrown your bell peppers on the grill? With these tips you will be grilling them every time.

First, it is a given to start with good produce. But if my peppers are just starting to wrinkle don’t hesitate to pop them on the grill for a tasty char.

Second, I like to cut mine in half or quarters and then grill them. A paring knife makes quick work of this. It gives me manageable pieces to move around with my tongs and not fall through the grates. You can slice them up afterward for use in other dishes.

How To Grill Bell Peppers

Follow these directions for how to grill bell peppers:

Prep the grill: Preheat your grill on high. Once hot give your grill a quick scrape. Drop your temperature down to medium-high. All grills are different but we are looking for a temperature in the 400-450 range.

Prep the bell peppers: When cutting your peppers quarter or half them for easy pieces to handle on the grill. Oil and season the peppers.

How Long to Grill Bell Peppers

Not sure how long to grill bell peppers? It usually takes around 10 minutes if you slice your bell peppers or 20 minutes if you halve them or leave them whole.

When done they should be charred in places, and they should look like their skin is blistering.

After they are finished grilling, you have the option to remove the skins. I do not usually perform this task. The skin is thin and edible, and I like the taste of the charred bits, after all that is why you grilled them.

If you want to peel the skins for canning, or because you don’t like the taste or texture, all you have to do is let them steam a bit.

Cover the hot peppers with a bowl or other moisture barrier when you take them out of the oven if you plan to remove the skins. Wait 10 to 15 minutes, and you’ll find the skins easy to remove.

There are so many great ways to cook bell peppers! Once you’ve mastered grilling, you may want to try roasting or sauteeing. Sauteed Peppers and Onions make for a tasty side or topping for steaks, sandwiches, or delicious tacos and fajitas.

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How to Grill Bell Peppers

Knowing how to grill bell peppers makes fajitas on the grill a super easy dinner. Taste the salty char with the sweetness of the peppers!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 62kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 4 bell peppers cut in halves or quarters
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste

Instructions

• Preheat your grill on high. Toss fresh bell peppers with oil. Season with salt and pepper and toss to coat.
• Grill the bell peppers for 8-10 minutes then flip and grill until done. The skin should be blistered and bell peppers fork-tender when done.

Nutrition

Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 296mg | Potassium: 253mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3727IU | Vitamin C: 152mg | Calcium: 9mg | Iron: 1mg

It is a known fact that zucchini is almost considered a weed in the Midwest it grows in such abundance. Grilled zucchini makes for an easy side for dinner and a way to stay ahead of the patch, or what your neighbors leave on your porch.

Grilled Zucchini

Grilling chars and carmelizes zucchini in the most delicious way. Here are some tips for grilling your zucchini:

First, start with good produce. For grilling select zucchinis that aren’t too big in size I would suggest no longer than 8-10 inches. As they get longer they can have more seeds and be softer in the center.

Look for zucchini that are firm and covered in tiny bristles of hair. These are the freshest.

Second, cut into even-sized spears, slices or coins and toss the lightly with oil. The oil will help prevent sticking on the grill and developing a good char.

Third, the best-tasking are grilled with a char but still a little crispy. You don’t want to end up with overcooked mush.

How To Grill Zucchini

Follow these directions for how to grill vegetables:

Prep the grill: Preheat your grill on high. Once hot give your grill a quick scrape. Drop your temperature down to medium-high. All grills are different but we are looking for a temperature in the 400-450 range.

Prep the zucchini: When cutting try for even-sized pieces For me that depends on the size of the zucchini which is sixths or eighths if spears or slices 1/4-1/3 inch thick. A mandolin makes quick work of any slicing and chopping. Oil and season the zucchini.

How Long to Grill Zucchini

How long to grill can vary. When grilling vegetables so much depends on your individual grill, your preferences, and the size of the zucchini spears.

Expect zucchini done this way to take 8-10 minutes to grill. You will want to flip them halfway through. I like to place mine on an angle for some fun diagonal grill marks.

You can serve zucchini with nothing more than salt and pepper. It does season up nicely with any grilling blend you might use on your steaks or chicken as well.

There are so many great ways to cook zucchini! Once you’ve mastered grilling, you may want to try roasting, steaming, or even sauteeing it.

Want to learn more vegetable grilling recipes? This handy guide to grilling vegetables will give you the basics for a variety of vegetable dishes.

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How to Grill Zucchini

Grilling is the absolute best way to enjoy zucchini. If you like the slight char that comes from roasting, you will love how grilling intensifies that.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 65kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 4 zucchini medium sliced into spears
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste

Instructions

• Preheat your grill on high. Toss fresh zucchini spears with oil. Season with salt and pepper and toss to coat.
• Grill the zucchini for 4-5 minutes then flip and grill until done. The pieces should be slightly crisp and fork-tender when done.

Nutrition

Calories: 65kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 306mg | Potassium: 513mg | Fiber: 2g | Sugar: 5g | Vitamin A: 393IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg