Description
Lemon pepper corn on the cob is the quintessential summer side dish that bursts with flavor. This vibrant recipe combines sweet, juicy corn with a zesty lemon and aromatic black pepper, creating a delightful harmony of tastes. Perfect for barbecues or picnics, it’s an easy-to-make dish that will leave your guests craving more. With just a few simple ingredients and straightforward steps, you can elevate any gathering with this crowd-pleaser that captures the sunny essence of summer in every bite.
Ingredients
- 4 ears of fresh corn on the cob
- 4 tablespoons unsalted butter, softened
- 1 tablespoon lemon zest (about 1 medium lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon freshly cracked black pepper
Instructions
- Shuck the corn and remove silk strands. Rinse under cool water and pat dry.
- Preheat your grill to medium-high heat.
- In a bowl, mix softened butter, lemon zest, lemon juice, and black pepper until well combined.
- Generously coat each ear of corn with the lemon pepper butter mixture.
- Grill the corn for 10-12 minutes, turning occasionally until charred and tender.
- Serve hot, drizzling any leftover butter over the corn before enjoying.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn (approx. 90g)
- Calories: 160
- Sugar: 3g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: - For added flavor, consider using garlic-infused butter or topping with grated Parmesan cheese. - Adjust the amount of black pepper based on your spice preference. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in the microwave or grill.