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!
Prep Time5 minutesmins
Cook Time12 minutesmins
Total Time17 minutesmins
Course: Side Dish
Cuisine: American
Keyword: summer grilling, good for summer bbq, summer corn recipes
½teaspoonblack pepper (freshly ground if possible)
¼teaspoonkosher salt
4earsfresh 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.