Corn on the cob is a culinary term used for a cooked ear of freshly-picked maize from a cultivar of sweet corn. This fun-to-make recipe will bring everyone closer while savouring this deliciously healthy treat.

Prep Time – 0 minutes
Cook Time –
 50 minutes

Serving – 2 people


  • Corns
  • 1 bell Pepper of any colour
  • Onion
  • 4 cherry Tomatoes
  • 2 tablespoons Lemon juice
  • Salt to taste
  • 1 teaspoon black Pepper powder to taste
  • 1 tablespoon Butter
  • 4 cups of Water
Photo Credits: betterbutter


  1. Make sure to soak the wooden skewers in water overnight or a minimum of 2 hours.
  2. Preheat the oven at 180 degree celsius. Take a baking tray and line it with aluminium foil.
  3. Separate the husk and skin from the corns. Wash and cut each corn into 3 parts each.
  4. Take a large pot and add water to boil. When the water starts boiling throw in the corn pieces and let it boil for 1 to 2 minutes. Drain them on the kitchen towel.
  5. Next cut the bell pepper and onion into cubes. Carefully arrange the corn pieces, cherry tomatoes, bell peppers and onion onto the skewers.
  6. Take a small bowl and prepare the dressing, add the ingredients, butter, salt, lemon juice and black pepper and blend this well.
  7. Use a brush to apply the dressing all over the kebab sticks. Arrange skewers on the lined sheet and grill them for 40 to 50 minutes.
  8. Make sure to turn the kebabs constantly so that you get burnt corn from all the sides.
  9. Serve hot to enjoy it at its best taste.

By Shweta Agrawal