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Corn on the Cob with Lemon-Pepper Butter Recipe

Corn on the Cob with Lemon-Pepper Butter Recipe

“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, Wichita Falls, Texas
TOTAL TIME: Prep: 10 min. + soaking Grill: 25 min. YIELD:8 servings


  • 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.

Nutritional 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.