Lemon pepper corn on the cob

- 4 ears of fresh corn, husked - 4 tablespoons unsalted butter, melted - 2 tablespoons fresh lemon juice

Lemon pepper corn on the cob

Brighten up your summer BBQ with a delicious Lemon Pepper Corn on the Cob! This recipe combines juicy corn with zesty lemon and bold pepper for a refreshing flavor experience. It's easy to prepare and sure to wow your guests. Check out the step-by-step guide and creative variations for a fun twist on this classic dish. Don’t miss out on the chance to make this flavorful treat at your next gathering—click through for the full recipe!

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Ingredients

4 ears of fresh corn, husked

4 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

2 teaspoons lemon zest

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon salt

Optional: Fresh parsley, chopped (for garnish)

Instructions

Preheat your grill to medium-high heat. If you don’t have a grill, you can also boil or steam the corn.

Fill a large pot with water and bring it to a boil if boiling. If grilling, simply prepare the corn as is.

Husk the corn and remove any silk. Break the ears in half if desired, for easier handling.

In a small mixing bowl, combine the melted butter, lemon juice, lemon zest, black pepper, garlic powder, and salt. Stir until well blended.

Brush the butter mixture generously over each ear of corn. Make sure to coat evenly for maximum flavor.

If grilling, place the corn directly on the grill grates and cook for about 10-12 minutes, turning occasionally until tender and slightly charred. If boiling, cook for 8-10 minutes until crisp-tender.

Once cooked, remove the corn from the grill or pot and brush with any remaining lemon butter mixture.

Optional: Sprinkle additional black pepper or chopped parsley on top for extra flavor and color.

Serve the corn hot, either on a platter or individually on skewers for easy eating.

Prep Time: 10 minutes | Total Time: 20-25 minutes | Servings: 4