Lemon Pepper Corn on the Cob is grilled to perfection and shows off the dreamy combination of lemon and pepper perfectly. This is a scrumptious summer 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.
How to Grill Lemon Pepper Corn on the Cob
- First, peel away the corn husks and remove any excess silk (threads).
- 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.
- Now sprinkle freshly ground black pepper over the entire surface, again, rotating the cob as you go — Kampot pepper, if you can swing it.
- Preheat the grill, drizzle the corn with olive oil and sprinkle with salt.
- When the grill is very hot, add the corn.
- Grill until each side is nicely charred and the corn is tender.
- Spread room temperature butter over the kernels.
(More detailed instructions are below.)
What goes with this Lemon Pepper Corn on the Cob Recipe?
I love serving this with grilled meat or chicken and salads. It makes for the perfect summer feast! Here are a few favorites:
- Chopped Mexican Salad with Spiced Pepitas
- Balsamic Glazed Watermelon-Avocado Chopped Salad
- Shredded Cobb Salad with Citrus Vinaigrette
- Red Goddess Grilled Flank Steak
- Grilled Jalapeño Pepper Jack Turkey Burgers
Call your friends. Call your family. Plan a summer BBQ and enjoy every last kernel on this oh-s0-scrumptious Lemon Pepper Corn on the Cob!
Lemon Pepper Corn on the Cob is grilled to perfection and shows off the dreamy combination of lemon and pepper perfectly. This is a scrumptious summer side dish for a BBQ or any time!
- 4 ears fresh corn (with or without husks)
- 1 lemon
- salt, pepper
- olive oil for drizzling
- 1 tablespoon unsalted butter, softened
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If the husks are still on the corn, peel them off and remove any excess silk that sticks to the corn kernels.
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Place the ears of corn on a plate or baking sheet, slice the lemon in half and drizzle a bit of its juice over the kernels, rotating it as you go. Repeat on each ear of corn.
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Now sprinkle freshly ground black pepper over the entire surface, again, rotating the cob as you go. (Be generous, but don’t get so enthusiastic, that it will be too strong.)
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Preheat the grill, drizzle the corn with olive oil and sprinkle with salt.
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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.)
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Divide the butter among the 4 ears of corn, spreading it evenly. Serve!
I love grilled corn. Have to look up Kampot peppr because I have never heard of it, but just the name makes me curious already 🙂
But most people don’t let the grill get hot enough to make it taste good like you mentioned it has to sizzle !!
Glad you made a point of that in this recepie.
Thanks for sharing.
Eddie
Thanks so much, Eddie. The Kampot pepper is delicious!