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© Meredith Corporation. All rights reserved. Used with permission.
Place corn in a large saucepan. Add enough water to saucepan to cover corn by over 1 inch; cover. Bring to boiling over medium-high heat; reduce heat to medium. Cook, covered, 5 minutes. Remove from heat. Drain corn and immediately submerge in ice water to cool completely; set aside.
In a small bowl, combine honey, mustard, thyme, vinegar and black pepper.
Using four 6- to 8-inch skewers, press a skewer through the core of cob in each piece. Spread honey mixture over corn. Wrap 2 or 3 halved zucchini strips around each piece of corn, using a toothpick to secure, if necessary.
Grill skewers on the rack of a covered charcoal or gas grill directly over medium heat for about 5 minutes or until corn is tender and heated through, turning frequently to brown on all sides.