With summer on its way out I thought I would fire-up my in-door pan grill. And so I did with the sweet and crispy corn on the cob along with bell peppers and onions.

Corns were brushed with a little olive oil and added to piping hot grill so as to wake up the beautiful flavors within.

In no time, I got the other veggies into the mix.

After grilling I allowed corns to cool; then, I let my knife do the talking in removing the kernels from the cob. I also did a rough chop of all the veggies.

Grilled veggies were tossed in with steamed coconut rice. Of course, I even got some skewered shrimp in on the action. With a drizzle of olive oil, a pinch of salt and black pepper, paprika, and crushed garlic, these were placed on skewers.

On a hot grill under low heat, shrimp were grilled for approximately two minutes per side.

Grilled skewered shrimp were served on a bed of coconut steamed rice with grilled corn and other veggies.