Corn on the Cob with Lemon-Pepper Butter
“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 favourite!” —Allene Bary-Cooper, Wichita Falls, Texas
|Servings||Prep Time||Cook Time|
|8serving||10minutes + soaking||25minutes|
|8serving||10minutes + soaking|
- 8 medium ears sweet corn
- 1 cup butter softened
- 2 tbsp lemon-pepper seasoning
- 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.
1 ear of corn with 2 tablespoons butter: 280 calories, 24g fat (15g saturated fat), 60mg cholesterol, 520mg sodium, 17g carbohydrate (3g sugars, 3g fibre), 3g protein.