Best Grilled Lemon Pepper Corn Recipes
GRILLED LEMON-PEPPER CORN
Lemon pepper is a favorite flavor combination. Use lemon zest and grated pepper on this corn instead of the bottled spice blend for a fresher flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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.
GRILLED SWEET CORN WITH LEMON PEPPER BUTTER RECIPE BY TASTY
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.
Provided by Nichi Hoskins
Categories Sides
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 339 calories, Carbohydrate 60 grams, Fat 10 grams, Fiber 8 grams, Protein 9 grams, Sugar 18 grams
GRILLED PORTOBELLO & CORN W/LEMON PEPPER PENNE
Categories Mushroom Pasta Side Vegetarian Grill/Barbecue
Yield 4-6 servings as main meal / 8 servings as side
Number Of Ingredients 10
Steps:
- Cook the pasta and drain according to package directions. Toss pasta with a little olive oil. Scrape gills from portobellos. Spray corn and mushrooms with olive oil, sprinkly with salt and pepper and grill for about 5-8 minutes, until cooked but firm. Let cool. Cut the corn off the cob. Slice the portobellos in 1/2" slices, then cut slices in thirds. Seed and coarsely chop the tomatoes. Mince garlic and soak in the olive oil. Toss all the ingredients together and serve at room temperature. (If prepared ahead and refrigerated, add basil and tomatoes after refrigeration.)
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