Go Back
+ servings

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!

Course Side Dish
Cuisine American
Keyword summer grilling, good for summer bbq
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 141 kcal
Author Valentina K. Wein


  • 4 ears fresh corn (with or without husks)
  • 1 lemon
  • salt, pepper
  • olive oil for drizzling
  • 1 tablespoon unsalted butter, softened


  1. If the husks are still on the corn, peel them off and remove any excess silk that sticks to the corn kernels.

  2. 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.

  3. 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.)

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

  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.)

  6. Divide the butter among the 4 ears of corn, spreading it evenly. Serve!