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
Corn on the Cob with Lemon-Pepper Butter
Corn on the Cob with Lemon-Pepper Butter
Prep Time
10 min
Cook Time
25 min
Yield
8 servings
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.
Nutrition 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.
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