- 1 (12 piece) bag frozen sweet corn on the cob little ears, thawed and cut into rounds
- 1 (16-ounce) bag frozen small white onions, thawed
- 1 pint cherry tomatoes
- Olive oil cooking spray
- Kosher salt and freshly ground black pepper
- 8 -inch wooden skewers, soaked in water for 15 minutes
Preheat a grill pan over medium-high heat.
On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.
Recipe courtesy of Sandra Lee