Corn on the Cob with Lemon-Pepper Butter Recipe

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Corn on the Cob with Lemon-Pepper Butter Recipe
Corn on the Cob with Lemon-Pepper Butter Recipe photo by Taste of Home
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Corn on the Cob with Lemon-Pepper Butter Recipe

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Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell 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. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + soaking Grill: 25 min.
MAKES:
8 servings
TOTAL TIME:
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; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain.
Meanwhile, in a small bowl, mix butter and lemon-pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often.
Cut string and peel back husks. Serve corn with butter mixture. Yield: 8 servings.
Originally published as Corn on the Cob with Lemon-Pepper Butter in Simple & Delicious July/August 2008, p58

Nutritional Facts

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

  • 8 medium ears sweet corn
  • 1 cup butter, softened
  • 2 tablespoons lemon-pepper seasoning
  1. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain.
  2. Meanwhile, in a small bowl, mix butter and lemon-pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often.
  3. Cut string and peel back husks. Serve corn with butter mixture. Yield: 8 servings.
Originally published as Corn on the Cob with Lemon-Pepper Butter in Simple & Delicious July/August 2008, p58

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MY REVIEW
cwbuff2 User ID: 5946195 174930
Reviewed Jul. 5, 2014

"Sooo simple but my family all exclaimed on how good it tasted at 4th of July cookout. This goes in the "favorites" file, definitely."

MY REVIEW
char04 User ID: 2958136 105669
Reviewed Aug. 25, 2010

"This was very tasty. I cut my corn off the cob and put directly in the season melted butter. Served it like that. We all liked it."

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