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 4:  Preheat the grill, drizzle the corn with olive oil and sprinkle with sea salt.

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!)

ENJOY!

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