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Corn on the Cob with Lemon-Pepper Butter Recipe

Photo by: Taste of Home

“Roasting corn this way is as old as the Ozark hills in which I was raised. My grandpa always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Roast plenty - this corn is a favorite!” —Allene Bary-Cooper of Ramona, Oklahoma

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8 Servings
Prep: 10 min. + soaking Grill: 25 min.

Ingredients

8 medium ears sweet corn
1 cup butter, softened
2 tablespoons lemon-pepper seasoning

Directions

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain.
Meanwhile, in a small bowl, combine butter and lemon-pepper; set aside. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter mixture. Yield: 8 servings.

Nutrition Facts: 1 ear of corn with 2 tablespoons butter mixture equals 280 calories, 24 g fat (15 g saturated fat), 60 mg cholesterol, 520 mg sodium, 17 g carbohydrate, 3 g fiber, 3 g protein.

Corn on the Cob with Lemon-Pepper Butter published in Simple & Delicious July/August 2008, p58

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