Skewered Fall Vegetables

In saucepan of boiling water, cook corn until tender but firm, about 5 minutes; drain and let cool. Cut into 1-inch (2.5 cm) pieces. Meanwhile, cut zucchini into 3/4-inch (2 cm) thick rounds. Seed, core and cut green, orange and red peppers into 2-inch (5 cm) squares. Alternately thread vegetables onto metal or soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush skewers with oil. Place on greased grill over medium-high heat; close lid and grill, turning often, for 10 minutes.

Coriander Lime Butter: Meanwhile, whisk together butter, coriander, lime juice, salt and pepper; brush over skewers. Grill until vegetables are tender and lightly grill marked, about 2 minutes.