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    Home » Sides » Lemon-Pepper Grilled Corn

    Lemon-Pepper Grilled Corn

    Jun 16, 2023 · by Valentina · 8 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Lemon-Pepper Corn on the Cob is grilled to perfection and shows off the dreamy combination of lemon, pepper and corn. This is a scrumptious summer side dish for a BBQ or any time!

    Pile of lemon-pepper grilled corn on a blue-rimmed plate with slices of lemon.

    Lemon-Pepper Corn is made with just three key, simple ingredients which combine to create an an tasty summer side dish.

    There are certain culinary combinations that always pair into a delicious bite. In addition to lemon and pepper, there's chocolate and hazelnut, mushrooms and sherry, rosemary and garlic, just to name a few.

    Lemon and pepper is definitely one of my favorites -- and when you add corn to the mix, it's incredible.

    Ingredients for lemon-pepper corn including white corn with husks, pats of butter, wooden spoon with black pepper and halved lemons.

    The Ingredients

    • corn on the cob - White or yellow -- both are great! During the summer, you should be able to find fantastic corn at your local Farmers' Market. Choose corn with bright green, tightly wrapped husks. The silks should be white or yellow. If you buy pre-shucked corn, the kernels should be firm and plump.
    • fresh lemon juice - Use Meyer lemons if they're available. They are a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
    • black pepper - Preferably freshly ground. When I make recipes with a focus on pepper, I always us Kampot black pepper. The flavor is truly is a notch above others. Use any black pepper you like.
    • kosher salt - I cook with Kosher salt because of its larger flake size and it usually doesn't contain additives. If you use table salt, use half the amount.
    • unsalted butter - I almost always use unsalted butter to better control exactly how much salt is in the recipe.

    (See recipe card below for quantities.)

    Ingredients for lemon-pepper corn including white corn with husks, wooden spoon with black pepper and halved lemons.

    Substitutions and Variations

    • To make a slightly lighter version, use olive oil instead of butter. If you choose to do this, grill the corn as instructed with olive oil, and then rather than brushing on the lemon-pepper butter, sprinkle the corn with the pepper and salt, and then drizzle the lemon juice right onto the corn cobs.
    • You can likely find a lemon pepper seasoning in the spice section of your grocery store, which can be a substitute for the lemon and pepper to speed things, up if you'd like.

    Recipe Tips

    • Don't try to add the butter mixture with the lemon pepper before grilling. Butter has a low smoke point and it could easily burn.
    • Continue to turn the ears of corn as you grill, so all of the sides get nice (and delicious!) char marks. Kitchen tongs are the best tool for this.
    • Feel free to add more or less lemon juice and/or pepper. I like a generous amount of both. With the sweet corn, it's fantastic.
    • If it's easier for you to manage, you can cut the cobs in half.
    • When you place the corn on the grill, you should hear a sizzling sound — if you don’t, the grill isn’t hot enough. Wait for the sizzle!
    • If the corn is becoming too charred, turn down the heat and loosely cover it with foil until it’s ready.
    • If your butter mixture has solidified at all while you're grilling, it should still be soft enough to brush onto the corn. If not, just pop it in the microwave for a few seconds.

    How to Make it

    - Add the lemon juice, pepper and salt to the melted butter. Set aside.

    - Preheat a stovetop or outdoor grill with high heat.

    - If the husks are still on the corn, peel them off and remove any excess silk that sticks to the corn kernels. If they don't have husks on, wash and dry them. Place the ears of corn on a plate or baking sheet and drizzle them generously with olive oil.

    - When the grill is very hot, add the corn. You should hear a sizzling sound — if you don’t, the grill isn’t hot enough. Wait for the sizzle! Grill until each side is nicely charred and the corn is tender, about 10 to 12 minutes.

    Grilled corn on a stovetop square grill.

    - While the corn is still warm, use a heat-proof pastry brush to coat the cobs with the butter mixture.

    Grilled white corn being brushed with lemon pepper butter.

    Other Delicious Corn Recipes

    • Roasted Baby Corn with Chili and Lime
    • Sheet Pan Chicken with Corn Salsa
    • Fire Roasted Jalapeño Corn
    • Vegan Creamed Corn

    Serving Suggestions

    Lemon-Pepper Corn is excellent with grilled steak or chicken and salads. It makes for the perfect summer feast! Here are some of my favorite dishes to serve with it:

    • Chopped Mexican Salad with Spiced Pepitas
    • Watermelon Basil Salad with Avocado
    • Shredded Chicken Cobb Salad
    • Mediterranean Marinated Flank Steak
    • Grilled Jalapeño Pepper Jack Turkey Burgers

    Can you make it ahead?

    Lemon-Pepper Corn on the Cob is at its best hot off the grill, when the butter mixture has just melted over it and seeped into the crevices. (How much do you want a bite now!?)

    You can however make it ahead, as it's also good at room temperature. If you have leftovers (which I suspect you won't 😉 ), store the corn in an airtight container in the fridge, and warm it briefly in the oven or microwave.

    Several ears of lemon-pepper grilled corn on a blue-rimmed plate with slices of lemon.

    I hope you love this scrumptious Lemon-Pepper Grilled Corn as much as my family and I do.

    Several ears of lemon-pepper grilled corn on a blue-rimmed plate with slices of lemon.

    Lemon Pepper Corn Recipe

    Valentina K. Wein
    Lemon-Pepper Corn on the Cob is grilled to perfection and shows off the dreamy combination of lemon, pepper and corn. This is a scrumptious summer side dish for a BBQ or any time!
    5 from 3 votes
    Print
    Prep Time 5 minutes mins
    Cook Time 12 minutes mins
    Total Time 17 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 129 kcal

    Equipment

    • kitchen tongs
    • stove top grill (or BBQ)

    Ingredients
      

    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon black pepper (freshly ground if possible)
    • ¼ teaspoon kosher salt
    • 4 ears fresh corn (with or without husks)
    • olive oil for drizzling

    Instructions
     

    • Make the Lemon-Pepper Butter. Add the lemon juice, pepper and salt to the melted butter. Set aside.
    • Preheat a stovetop or outdoor grill with high heat.
    • Prepare the corn. If the husks are still on the corn, peel them off and remove any excess silk that sticks to the corn kernels. If they don't have husks on, wash and dry them. Place the ears of corn on a plate or baking sheet and drizzle them generously with olive oil.
    • Grill. When the grill is very hot, add the corn. You should hear a sizzling sound — if you don’t, the grill isn’t hot enough. Wait for the sizzle! Grill until each side is nicely charred and the corn is tender, about 10 to 12 minutes. Use kitchen tongs to turn them. (If they're becoming too charred, turn down the heat and loosely cover the corn with foil until it’s ready.)
    • Add the Lemon-Pepper Butter. While the corn is still warm, use a heat proof pastry brush to coat the cobs with the butter mixture.
    • Serve!

    NOTES

    Nutritional information is only an estimate.

    NUTRITION

    Calories: 129kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 160mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.5mg
    Keywords summer grilling, good for summer bbq, summer corn recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. valentina

      August 17, 2014 at 5:09 pm

      Thanks so much, Eddie. The Kampot pepper is delicious!

      Reply
    2. Docmike5

      July 07, 2019 at 6:18 pm

      5 stars
      Great recipe. My wife is from Wisconsin and Minnesota farming families on both sides - people who know how to serve corn. Her first words when she tried this corn was "Wow! This is a good way to make corn!" Thank you.

      Reply
      • valentina

        July 07, 2019 at 8:05 pm

        Thanks so much! You've made my day with this one. I'll take that as a big compliment from your wife! 😀 ~Valentina

        Reply
        • Mike Forrester

          May 15, 2021 at 6:39 pm

          5 stars
          This is really good. We've made corn this way several times when corn was in season. We don't get Meyer lemons consistently here, so we use regular lemon on the corn and Meyer lemon infused oil right before the grill. These cobs brown nicely, are fragrant and flavorful; so forth the little prep involved. My wife still raves every time she has one of these! Thank you again.

          Reply
    3. Karen (Back Road Journal)

      June 17, 2023 at 12:21 pm

      Lemon always adds a freshness to vegetables...I have to give this a try.

      Reply
      • Valentina

        June 23, 2023 at 2:32 pm

        Enjoy and thanks! 🙂 ~Valentina

        Reply
    4. Eha

      June 17, 2023 at 9:53 pm

      5 stars
      Somehow corn has not ever become a firm favourite - available here naturally but perhaps not as popular as in the States.. A lovely basic way to cook and ear !!

      Reply
      • Valentina

        June 23, 2023 at 2:33 pm

        True, corn on the cob is more popular in the US thank anywhere else in the world, I think. I look forward to it every summer. Thanks for checking it out. 🙂 ~Valentina

        Reply

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