Lemon and pepper are a delicious culinary combination and together with the corn, this is a superb side dish for a BBQ or any time!This super simple recipe screams summer fresh deliciousness! And in this case, by “recipe,” I mean throwing a few lovely flavors together on the grill. I promise you, if you serve this at a summer BBQ, you’ll be a star.
Off we go . . . .
Step 1: Peel away the corn husks and remove any excess silk that sticks to the corn kernels.
Step 2: Place the corn on a plate or baking sheet, slice a lemon in half and drizzle its juice over the entire surface, rotating it as you go — preferably a Meyer lemon.
Step 3: Now sprinkle freshly ground black pepper over the entire surface, again, rotating the cob as you go — Kampot pepper, if you can swing it.
(Be generous, but don’t get so enthusiastic, that it will be too strong.)
Step 5: 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 8 minutes. (If it’s becoming too charred, turn down the heat and loosely cover the corn with foil until it’s ready.)
Step 6: Call your friends. Call your family. Plan a summer BBQ. (The 4th of July is just around the corner!)