BBQ Ground Beef & Corn Skewers (Summer Recipe)

When I think of summer, two things immediately come to mind – grilling and easy crowd-pleasers.

This recipe nails both. I made these ground beef & corn skewers for our last backyard get-together, and not a single one made it back to the kitchen.

BBQ Ground Beef & Corn Skewers-completed

Right then, it hit me – this was something you needed to experience too.

These skewers are juicy, flavorful, and ridiculously fun to eat. Pair them with a tangy dip, and they’ll disappear faster than you can flip the next batch.

Why You’ll Love This Summer Skewer Recipe

Nothing screams summer louder than the sizzle of a hot grill. And skewers? Oh, they’re pure genius.

They’re easy to serve, kid-approved, and perfect for piling on flavor without fuss.

I like using ground beef instead of chunks because you get more control over seasoning and texture.

Plus, you can mix in herbs, sauces, and spices directly – no need to marinate for hours.

And let’s talk corn. Fresh sweet corn is peaking from late June through August, and it brings a natural crunch and sweetness that balances out the savory meat like a dream.

Ingredients You’ll Need To Make This Ground Beef Summer Skewer

Here’s what went into mine:

1 lb ground beef (80/20 works best)
1 cup fresh corn kernels (cut from 2 small ears)
1/4 cup breadcrumbs
1 egg
1/2 small onion, grated
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp cumin
Salt & pepper to taste
Chopped parsley for garnish
Skewers (For wooden skewers, submerge them in water for half an hour to prevent burning.)

Optional but amazing: A splash of BBQ sauce or zesty chili paste in the mix for a spicy-sweet kick.

Prepping the Beef: The Fun Part

In a big bowl, combine ground beef, onion, garlic, egg, breadcrumbs, spices, and seasoning.

Use your hands – yes, it’s messy, but it gives you control and blends everything beautifully.

Then roll the mixture into 1.5-inch meatballs. You should get around 14 to 16 balls. Should the mixture cling to your fingers, dampen your palms just a touch for easier handling.

Now alternate threading beef balls and corn chunks onto skewers. I usually go beef-corn-beef-corn – makes them look bright and summery.

Grill Time: Sizzle & Flip

Preheat your grill to medium-high. Lightly oil the grates (I use half an onion dipped in oil – it works like a charm and adds a subtle flavor boost).

Lay down the skewers and don’t touch them for 3 to 4 minutes – this helps form a crust and prevents sticking. Flip and cook for another 3 to 4 minutes per side. Total time? About 10–12 minutes.

Pro Tip: Use a meat thermometer. Ground beef should reach 160°F (71°C) to be safe.

Flavor Variations You’ll Want to Try

Feeling adventurous? I’ve played around with the seasoning, and here are my favorite twists:

Southwest Kick: Add chipotle powder, lime zest, and chopped cilantro.
Sweet BBQ: Mix in a tablespoon of molasses-based BBQ sauce.
Asian-Style: Swap cumin for ginger, and stir in soy sauce and a hint of sesame oil.
Greek-Inspired: Add oregano, mint, and crumbled feta to the beef mixture.

Each one brings a whole new flavor vibe. You can also create a skewer bar at your party – offer two or three options and let guests pick their favorite.

Dip It, Wrap It, Serve It

Skewers are fun on their own, but I love to add little sides that make the dish pop.

Serving Ideas:

On a bed of herbed rice
Wrapped in warm pita with tzatziki
Next to a summer slaw
With dipping sauces: ranch, BBQ, sweet chili, or sriracha mayo

For our last picnic, I laid everything out buffet-style with skewers, mini pitas, and a trio of dips. The kids went wild building their own mini wraps!

Prep It Ahead: Stress-Free Hosting

This is one of my favorite make-ahead recipes.

You can prep the meatballs a day in advance – just store them covered in the fridge. Even the corn can be chopped and stored.

Right before grilling, quickly assemble the skewers. If you’re short on time, you can even pre-assemble the entire skewer and store them on a tray (covered with foil or plastic wrap).

And yes – leftovers are amazing. Pop them in the air fryer the next day or toss them into a salad bowl for a beefy protein hit.

Tips to Nail It Every Time

Use 80/20 beef: Lean meat gets too dry on the grill.
Grate the onion: It melts into the meat for moisture.
Don’t overpack the skewers: Give each meatball some space to cook evenly.
Oil the grill well: Prevents sad sticking moments.
Let them rest: After grilling, let the skewers sit for 5 mins so the juices settle.