Special equipment: 12’’ stainless or wooden skewers.
4largesweet corn in the husk
6all-beef cheddar jalapeno sausages (I love the ones from Sam’s/Member’s Mark, but feel free to just use your favorite sausage or brat!)
4mediumzucchini, ends removed and each cut into 2’’ pieces
1tablespoonof your favorite all-purpose BBQ rub seasoning
Salt and pepper (skip the salt if it is already in your BBQ seasoning)
Remove the husks and silk from the corn. Place the corn in a large bowl. Cover with cold water and soak for 20 minutes. If using wooden skewers, now is a good time to soak them in water.
While the corn soaks, preheat your grill to medium-high (400-450℉). Cut each sausage link into thirds. Set aside. Cut each zucchini into 2’’ round pieces.
Remove the corn from water and pat dry. Carefully slice each whole corn into thirds. Place the corn and zucchini in a large bowl. Drizzle the veggies with olive oil. Sprinkle the BBQ rub, salt (if using), and pepper on top, tossing to coat the veggies thoroughly.
Carefully thread one sausage (3 pieces), two pieces of corn, and 2-3 pieces of zucchini in alternating patterns onto each skewer. You should be able to fill 6 skewers.
Grill the skewers for 12-15 minutes, flipping three times throughout the grilling, until veggies are crisp-tender and the beef sausage is an internal temperature of 150℉. Serve the kabobs hot with a big plate of watermelon or a watermelon salad. Enjoy!