Summertime is the perfect time to roast corn on the grill. Adding red peppers to the skewer adds extra color and flavor appeal.
Why try? The colorful appearance alone makes this dish one you’ve got to try.
Foodie Byte: Be sure to turn frequently. You want grill marks, but not burnt kernels.
Ingredients • Corn on the cob • Red peppers
Preparation 1. Clean corn and break into 2 pieces. Clean and quarter the peppers. Use wooden skewers that have been soaked in water for about 30 minutes. Onto the skewers, thread 1 piece of corn, 1 piece of pepper, alternating to fill the skewer. 2. Place kabobs on the grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes. Serve immediately.[[In-content Ad]]
A safe room and classroom addition at Willard Central Elementary School will be used by the music, arts and athletic programs for a district that had 4,536 students last year, according to Missouri Department of Elementary and Secondary Education figures, but school officials say enrollment is projected to grow.