Grilled Lemon-Pepper Corn

Grilled Lemon-Pepper Corn

Turn large ears of corn into something more shareable. Adding the lemon-butter to the corn before it hits the heat gives even more flavor. Dovetailing Tip: Grill 8 extra ears of corn, 4 for day 3 in Tex-Mex Salad and 4 for day 5 in Summer Vegetable Chili.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 110

2 tablespoons softened butter
2 tablespoons olive oil
1 lemon peel zested
1 teaspoon pepper
1/2 teaspoon salt
3 ears of corn quartered
butter as needed

Mix 2 tablespoons each softened butter and olive oil with the grated zest of 1 lemon, 1 teaspoon pepper and 1/2 teaspoon kosher salt. Quarter 3 ears corn; arrange on a large sheet of foil and dollop with the butter. Form into a packet; flip and wrap again in foil. Grill over medium-high heat, turning occasionally, until tender, 20 to 25 minutes.


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