1/3 c. butter, melted
1 1/2 tbsp. chopped fresh parsley
1/4 tsp. ground cumin
1/4 tsp. dried crushed red pepper
1/8 tsp. freshly ground pepper
Dash of salt
2 sm. ears of corn
1 sm. sweet red pepper
1 sm. sweet yellow pepper

Combine the first 6 ingredients; set aside. Cut corn into 1 inch thick rounds and peppers into 1 1/2 inch squares; alternate on skewers. Brush with butter mixture. Grill over medium coals, basting occasionally, 10-15 minutes. Serve with remaining butter mixture. Yield 2 servings.