Lemon Pepper Corn on the Cob (A Zesty BBQ Side with Bold Flavor)
Molly
This lemon pepper corn on the cob is the ultimate grilled side dish—sweet corn brushed with a bold lemon-garlic butter, seasoned with cracked black pepper, and finished over high heat for perfect charred flavor. Easy to prep, naturally gluten-free, and perfect for summer cookouts, weeknight dinners, or light lunches.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Cookout Favorite, Side Dish
Cuisine American Summer Classic
Servings 4 servings
Calories 170 kcal
- 6 ears fresh corn husks removed
- 4 tablespoons unsalted butter softened
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon cracked black pepper
- 1 garlic clove minced
- Salt to taste
- Olive oil for brushing (optional if grilling)
Make the Compound Butter: In a bowl, mix softened butter, lemon zest, lemon juice, black pepper, garlic, and salt until well combined. Set aside.
Prep the Corn: Remove husks and silks. Rinse and pat dry.
Grill Method:- Preheat grill to medium-high.- Brush corn lightly with olive oil.- Grill for 10–12 minutes, turning every 2–3 minutes until charred and tender. Apply the Butter: While hot, slather each ear with lemon pepper butter so it melts into the kernels.
Serve Warm: Garnish with extra zest or herbs if desired.
Secret Tips for the Best Lemon Pepper Corn on the Cob
1. Soak the Corn (if grilling with husks): If you’re grilling corn with the husks on, soak the whole ears in water for 15–20 minutes beforehand. This keeps the husks from burning too fast and steams the corn inside, helping it cook evenly while still getting that smoky grilled flavor.
2. Use Fresh Cracked Pepper, Not Pre-Ground: For bold flavor and texture, always crack black pepper fresh. Pre-ground pepper lacks the punch and aroma that balances the brightness of the lemon zest and garlic butter. You’ll taste the difference.
3. Zest First, Then Juice: Always zest your lemon before juicing it. The zest contains essential oils that really elevate the lemon pepper butter. Use a microplane for fine, aromatic zest that melts right into the butter and infuses the corn.
4. Let the Butter Rest: After mixing your lemon-garlic pepper butter, let it sit for 5–10 minutes before brushing it on. This allows the garlic and lemon zest to fully infuse the fat, giving your corn deeper, more developed flavor.
5. Double-Baste for Intense Flavor: Baste the corn once while it's grilling, then again right before serving. The first coat helps the kernels caramelize, while the second adds richness and keeps the corn moist. It’s a flavor one-two punch.
6. Don’t Skip the Salt: Even if your butter is salted, a sprinkle of flaky sea salt after grilling makes the flavor pop. It contrasts beautifully with the citrus and gives a satisfying finish.
7. Cut it Off the Cob for Versatility: For leftovers or salad bowls, slice the grilled corn off the cob and toss it into grain bowls, tacos, or pasta salads. The lemon pepper butter flavor carries over beautifully and turns this side into a main-event ingredient.Keyword bbq corn ideas, cookout side dishes, corn on the cob with lemon butter, dairy-free grilled corn, easy summer corn recipe, gluten-free corn recipes, grilled lemon pepper corn, lemon garlic corn side dish, spicy corn on the cob
