Begin by boiling baby potatoes in a large pot of salted water for about 10 minutes or until fork-tender. Once cooked, drain and cool.

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

In a medium saucepan, melt the unsalted butter over medium heat. Stir in minced garlic, Dijon mustard, lemon juice, parsley, cayenne pepper, salt, and black pepper. Simmer for 3-5 minutes.

Take wooden skewers and thread the cooled baby potatoes, corn, kielbasa, and zucchini onto each skewer, alternating ingredients.

Preheat your grill to medium heat, around 350°F (175°C). Brush the assembled skewers with the cowboy butter sauce and grill for about 10-15 minutes, turning occasionally.

Once grilled to perfection, remove from the grill and drizzle with remaining cowboy butter sauce. Serve immediately, garnished with fresh lemon wedges.