1 medium sweet or red onion, cut through core into 12 wedges
1 red bell pepper, cut into 12 (1-inch) chunks
1 yellow bell pepper, cut into 12 (1-inch) chunks
1 green bell pepper, cut into 12 (1-inch) chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon sugar
Instructions:
Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.
Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.