89% would make again
Grilled Sweet Corn With Lemon Pepper Butter
featured in How To BBQ on a Stove Top Grill
Grilled corn is a mandatory item when we talk about a summer BBQ, but the addition of lemon pepper butter to this classic dish is guaranteed to wow your guests.
Tasty Team
Total Time
15 minutes
15 min
Prep Time
5 minutes
5 min
Cook Time
10 minutes
10 min
Total Time
15 minutes
15 min
Prep Time
5 minutes
5 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
- 2 tablespoons unsalted butter, softened
- 2 tablespoons lemon zest
- 1 tablespoon lemon pepper seasoning
- nonstick cooking spray, for greasing
- 4 ears sweet corn, husks removed
- 1 tablespoon fresh flat-leaf parsley, for garnish
- lemon wedge, for serving
Nutrition Info
- Calories 339
- Fat 10g
- Carbs 60g
- Fiber 8g
- Sugar 18g
- Protein 9g
Estimated values based on one serving size.
Preparation
- In a small bowl, stir together the butter, lemon zest, and lemon pepper until well combined.
- Heat a grill pan over medium-high heat. Grease with grapeseed oil. Brush one side of each ear of corn with the butter mixture, then add to the grill, buttered-side down. Cook until char marks appear, about 5 minutes per side.
- Transfer the corn to a serving platter and brush with more butter. Garnish with the parsley and serve with lemon wedges to squeeze over the corn.
- Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
- Enjoy!
Ingredients
for 4 servings
- 2 tablespoons unsalted butter, softened
- 2 tablespoons lemon zest
- 1 tablespoon lemon pepper seasoning
- nonstick cooking spray, for greasing
- 4 ears sweet corn, husks removed
- 1 tablespoon fresh flat-leaf parsley, for garnish
- lemon wedge, for serving
Nutrition Info
- Calories 339
- Fat 10g
- Carbs 60g
- Fiber 8g
- Sugar 18g
- Protein 9g
Estimated values based on one serving size.
Preparation
- In a small bowl, stir together the butter, lemon zest, and lemon pepper until well combined.
- Heat a grill pan over medium-high heat. Grease with grapeseed oil. Brush one side of each ear of corn with the butter mixture, then add to the grill, buttered-side down. Cook until char marks appear, about 5 minutes per side.
- Transfer the corn to a serving platter and brush with more butter. Garnish with the parsley and serve with lemon wedges to squeeze over the corn.
- Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
- Enjoy!
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