Grilled Iowa Sweet Corn with Garlic – Rosemary Beef Tenderloin Kabobs

The last few weeks have seen roadside stands selling fresh Iowa sweet corn. I can’t believe it is almost August and I have yet to have some of this Iowa treasure this year. That is changing tonight. I am stopping at a stand (a friend of a friend’s children have one in town) over my lunch hour and buying a dozen ears of corn.

Grilled Corn Recipe:


  • sweet corn with all but the inner husks removed
  • softened butter
  • chili powder
  • coarse salt and black pepper


  1. Pull back the remaining corn husks and brush each ear of the corn with softened butter.
  2. Sprinkle ears with salt, pepper and chili powder.
  3. Pull husks back to cover ears of corn.
  4. Grill the corn until they browned all over, turning as needed.
  5. Remove the corn from the grill and serve at once.

Garlic – Rosemary Beef Tenderloin Kabobs Recipe:


  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 4 garlic cloves, minced
  • 4 teaspoons fresh rosemary
  • 1 pound beef tenderloin, trimmed and cut into approximately 1″ cubes
  • ½ teaspoon fresh ground black pepper
  • 1 Onion cut into large chuncks
  • Mushrooms (Your choice. I prefer Baby Bella.)


  1. Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill several hours, turning occasionally.
  2. Remove beef from marinade, discarding marinade.
  3. Using bamboo or metal skewers, alternate beef, onion and mushroom.
  4. Sprinkle evenly with pepper, and let stand 30 minutes letting beef come to room temperature.
  5. Grill over medium hot coals 10 to 12 minutes turning frequently to cook all sides and meat is cooked to desired doneness.
  6. Remove the kabobs from the grill and let rest 4 to 5 minutes before serving.

Susan and I will be enjoying these with a spinach salad tonight. Life just doesn’t get any better!


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