Begin by boiling baby potatoes in a large pot of salted water for about 10 minutes, or until they are fork-tender. Once cooked, drain the potatoes and set them aside to cool slightly.

While the potatoes cool, cut fresh corn into thick rounds, slice your zucchini into half-moons, and chop the smoked kielbasa into bite-sized pieces.

In a medium saucepan, melt the unsalted butter over low to medium heat. Stir in minced garlic, Dijon mustard, lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Let the mixture simmer gently for 3-5 minutes until aromatic.

Ready your skewers by threading the parboiled potatoes, kielbasa pieces, corn rounds, and zucchini slices onto them in an alternating pattern.

Preheat your grill to medium heat, around 350°F. Place the assembled skewers on the grill grate, brushing them generously with the Cowboy Butter sauce. Grill for about 10-15 minutes until nicely charred.

Once grilled, drizzle any remaining Cowboy Butter sauce over the skewers for extra flavor and serve hot with fresh lemon wedges.