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Crn: Corn on the Cob w/ Lemon-Pepper Butter

Source of Recipe

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Crn: Corn on the Cob w/ Lemon-Pepper Butter

Adapted from: Simple & Delicious July/August 2008
Not yet rated.
Prep: 10 min. + soaking Grill: 25 min.
Yield: 8 servings.

“Roasting corn this way is as old as the Ozark hills in which I was raised. My grandpa 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. Roast plenty - this corn is a favorite!” —Allene Bary-Cooper, Wichita Falls, Texas *Test Kitchen Approved

Ingredients:
8 medium ears sweet corn
1 cup stick margarine or butter, softened (Imperial or Blue Bonnet)
2 tablespoons lemon-pepper seasoning

Directions:
1. 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.

2. Meanwhile, in a small bowl, mix margarine and lemon-pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often.

3. Cut string and peel back husks. Serve corn with margarine mixture.

1 ear of corn with 2 tablespoons butter mixture equals 217 calories, 24 g fat (4.8 g saturated fat), 1mg cholesterol, 520 mg sodium, 17 g carbohydrate, 3 g fiber, 3 g protein.