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To make Lemon Pepper Corn on the Cob, you will need these simple ingredients: - 4 ears of fresh sweet corn, husked - 1/4 cup unsalted butter, melted - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon freshly cracked black pepper - 1 teaspoon garlic powder - 1 teaspoon fresh parsley, chopped (for garnish) - Salt to taste These ingredients come together to create a bright and zesty dish. Fresh corn adds sweetness, while lemon juice and zest give it a refreshing kick. The butter enhances the rich flavor, and the black pepper adds a nice bite. Garlic powder rounds out the taste, making it perfect for summer barbecues or any meal. When you use fresh corn, look for ears that feel firm and heavy. The silk should be slightly sticky, and the kernels should be plump. This will ensure you get the best flavor for your dish. Remember, this recipe is easy and quick. You can whip it up in about 20 minutes. So, gather your ingredients, and let’s get cooking! For the full recipe, check the earlier section. - Husk corn and remove silk - Rinse and pat dry corn Start by husking each ear of corn. Pull down the green outer leaves and remove the silky threads. This makes the corn clean and ready to cook. Rinse the corn under cool running water to remove any dirt. After rinsing, pat the corn dry with a towel to prevent excess water from affecting your seasoning mix. - Whisk together melted butter, lemon juice, lemon zest, black pepper, garlic powder, and salt In a small bowl, melt your butter in the microwave or on the stove. Once it’s melted, add fresh lemon juice and lemon zest for that tangy flavor. Next, mix in freshly cracked black pepper and garlic powder. Add a pinch of salt to bring all the flavors together. Whisk until it’s smooth and well combined. This lemon butter will add a zesty kick to your corn. - Preheat grill or boil corn - Grilling instructions: Brush with lemon butter, grill for 10-12 minutes Before you start cooking, preheat your grill to medium-high heat, about 400°F. If you prefer, you can also boil the corn in water for 5-7 minutes. For grilling, place the corn directly on the grill or in a grill pan. Use a pastry brush to generously apply the lemon butter mixture over the corn. Grill the corn for 10-12 minutes, turning it every few minutes. This helps to get those beautiful grill marks and ensures even cooking. Baste the corn with more lemon butter as it grills for extra flavor. Once cooked, remove the corn and drizzle any leftover butter on top. Serve it hot for the best taste. For the full recipe, check out the details above. To make lemon pepper corn just right, adjust the lemon and pepper levels. You can add more lemon juice for a tangy kick. If you love spice, increase the black pepper. This dish shines with balance. For even grilling, rotate the corn every few minutes. This way, all sides get that nice char. Keep an eye on the corn to avoid burning. Boiling and grilling each has its perks. Boiling is quick and easy, but grilling adds a smoky flavor. If you grill, you get those lovely grill marks. To boil, just place corn in a pot of water for 5-7 minutes. For oven roasting, preheat to 400°F. Wrap corn in foil with the lemon butter mix, then roast for about 25 minutes. This method keeps the corn juicy and flavorful. Lemon pepper corn pairs well with many sides. Try it with grilled chicken or fish for a nice balance. A fresh salad also complements it well. Serve the corn warm for the best taste. The heat helps the flavors pop. Enjoy it right off the grill or oven for a tasty treat. For the full recipe, check the earlier section. {{image_2}} You can easily swap out some ingredients. For a twist, use chili powder or cumin instead of the black pepper. These spices give the corn a warm kick. If you want a dairy-free dish, try using olive oil or coconut oil in place of butter. Each option adds its own unique flavor. You can also make lemon pepper corn in the oven. Preheat it to 400°F. Wrap each ear of corn in foil with the lemon butter mixture. Bake for about 20-25 minutes. This method keeps the corn moist and juicy. If you need a quick fix, try the microwave. Place the corn in a dish with a little water and cover it. Microwave for about 4-6 minutes. This method is fast and easy. Want to make your corn even better? Add cheese like Parmesan or feta on top after cooking. Fresh herbs like cilantro or chives also work great. If you want to turn this side dish into a meal, add grilled chicken or shrimp. These proteins will create a tasty and filling dish that everyone will love. After you enjoy your lemon pepper corn on the cob, store any leftovers properly. - Refrigerating cooked corn on the cob: Place the corn in an airtight container. It can stay fresh in the fridge for up to 3 days. Make sure to wrap it tightly to keep it moist. - Freezing options for prepped corn: If you want to save it longer, you can freeze the corn. Husk and cook the corn first. Then, cut the kernels off the cob. Place the kernels in a freezer bag. Squeeze out all the air and seal it. Frozen corn can last for about 6 months. When you're ready to eat your leftover corn, follow these simple tips to keep it tasty. - Best practices for reheating corn: The best way to reheat corn is by steaming it. Place it in a pot with a small amount of water, cover, and heat on medium. This method keeps the corn juicy. - Avoiding rubbery texture: To prevent rubbery corn, do not microwave it for too long. If using a microwave, cover it with a damp paper towel. Heat in short bursts, checking often. This will help maintain its texture. Lemon pepper seasoning is a blend of lemon zest and cracked black pepper. It adds a bright, zesty flavor to dishes. You can use it on meats, veggies, or even popcorn. It's great for grilling and adds a kick to your meals. The tangy lemon balances the heat from the pepper. This seasoning works well in many recipes, including the zesty lemon pepper corn on the cob. Yes, you can use frozen corn for this recipe. Frozen corn is convenient and saves time. However, fresh corn tastes sweeter and has a better texture. If you use frozen corn, thaw it first. Drain any excess water. The cooking time may be shorter, so check for doneness early. Grilling frozen corn can lead to uneven cooking, so keep an eye on it. You can store leftover corn on the cob in the fridge for up to three days. Wrap it in plastic wrap or foil to keep it fresh. To reheat, you can grill it again or microwave it for a short time. If you want to keep it longer, consider freezing the corn. It can last for up to six months in the freezer. Just make sure to store it in an airtight container. You learned how to make delicious lemon pepper corn with easy steps. The recipe uses fresh ingredients like corn, butter, and lemon, bringing bright flavors to your meal. Remember, grilling gives the best taste, but boiling works too. Feel free to adjust the spices or add toppings to make it your own. Enjoying leftovers is simple; just store or reheat correctly to keep them tasty. Try this dish as a side or main, and delight your family with this fresh, flavorful recipe. It’s sure to impress!

Lemon Pepper Corn on the Cob

Savor the summer with this zesty lemon pepper corn on the cob recipe that’s bursting with flavor! Perfect for any BBQ or gathering, this dish combines fresh corn, tangy lemon juice, and a hint of garlic for a delicious side. Learn how to grill corn to perfection in just 20 minutes. Click through to discover the full recipe and impress your guests with this easy and flavorful treat!
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Ingredients
  

4 ears of fresh sweet corn, husked

1/4 cup unsalted butter, melted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon freshly cracked black pepper

1 teaspoon garlic powder

1 teaspoon fresh parsley, chopped (for garnish)

Salt to taste

Instructions
 

Begin by husking the corn and removing all silk strands. Rinse the ears of corn under cool water and pat dry with a towel.

    In a small bowl, whisk together the melted butter, lemon juice, lemon zest, black pepper, garlic powder, and a pinch of salt until well combined.

      Preheat the grill to medium-high heat (about 400°F or 200°C). If using a stovetop, you can also boil the corn in water for 5-7 minutes or use a grill pan.

        Place the corn directly on the grill or in the grill pan. Brush the lemon butter mixture generously over the corn using a pastry brush.

          Grill the corn for about 10-12 minutes, turning occasionally, until the corn is tender and has beautiful grill marks. Make sure to baste with the lemon butter mixture every few minutes.

            Once cooked, remove the corn from the grill, and drizzle any remaining lemon butter over the top.

              Garnish with chopped parsley for a fresh pop of color and flavor. Serve while hot.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4