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1
Build a charcoal and/or wood fire for direct grilling.
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2
Without detaching them from the corn cob, peel the husks down to uncover the ears of corn and then remove the silk.
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3
Cut the ear of corn from the stalk (a small piece of corn can be left on the stalk).
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4
Place the corn husks, still attached to the stalk, in a bowl of water to soak (this helps prevent them from charring as the corn grills).
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5
Cut the ears of corn and the zucchini into 3/4-inch-thick medallions.
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6
Place the vegetables in a medium mixing bowl.
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7
In a small bowl, stir together the softened butter, Dijon mustard, lemon juice, thyme, minced onion, and garlic salt.
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8
Blend well and add to the bowl of vegetable medallions.
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9
Toss to combine, making sure all of the vegetables are coated well.
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10
Pierce each corn stalk from the bottom with a metal skewer.
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11
Thread the vegetables onto the skewer, alternating corn and zucchini.
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12
The last vegetable on each skewer should be a corn cob tip.
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13
Fold the corn husks back over the vegetables from the bottom up and wrap each ear in aluminum foil.
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14
When the outdoor grill reaches 400F, cook the foil packets over direct heat for 20 minutes, turning once, then carefully remove the foil and return the skewers to the hot grate.
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15
Cook over direct heat for 10 more minutes, turning several times to prevent burning.
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16
Remove the skewers from the grill and peel down the husks for a great presentation.
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17
Direct method
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18
4 metal skewers, at least 12 inches long
