Lemon Pepper Corn
Beverages
Ingredients:
- 4 ears of fresh corn, husked
- 2 tbsp vegan butter (or olive oil)
- 1 tsp freshly ground black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice (about 1 lemon)
- ½ tsp garlic powder
- ½ tsp salt, or to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Equipments:
- Large pot or grill
- Tongs
- Small saucepan or microwave-safe bowl
- Zester or fine grater
- Pastry brush or spoon
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Boil or Grill the Corn
Boil: Bring a large pot of water to a boil. Add the husked corn and cook for 8–10 minutes until tender. Remove with tongs.
Grill: Preheat grill to medium-high heat. Brush corn lightly with oil and grill for 10–12 minutes, turning every 2–3 minutes, until charred in spots. - Make the Lemon Pepper Butter
In a small saucepan over low heat (or in the microwave in 20-second intervals), melt 2 tbsp vegan butter. Stir in lemon zest, lemon juice, black pepper, garlic powder, and salt. Mix well. - Coat the Corn
While the corn is still hot, brush or spoon the lemon pepper butter generously over each ear, turning to coat all sides evenly. - Garnish and Serve
Transfer corn to a serving plate. Sprinkle with fresh parsley if using. Serve immediately while hot.
Notes:
Fresh corn is ideal for this recipe — look for ears with bright green husks and milky kernels. Frozen corn on the cob works in a pinch; thaw before boiling and reduce cook time to 5 minutes.
Freshly ground black pepper gives the best flavor. Pre-ground pepper works but the heat and aroma will be milder.
Tips:
For extra lemon flavor, add a squeeze of fresh lemon juice right before serving. Do not skip the lemon zest — it provides the bright citrus fragrance that makes this dish.
Storage:
Best served immediately. Leftover corn can be wrapped in foil and refrigerated for up to 2 days. Reheat on the grill or in a 375°F oven for 5 minutes. You can also slice kernels off the cob and use in salads or grain bowls.
Swaps:
Swap vegan butter for olive oil for a lighter version. Add a pinch of cayenne or smoked paprika for heat. For a cheesy finish, sprinkle with nutritional yeast before serving. Lime zest and juice can replace lemon for a different citrus profile.
Lemon Pepper Corn
Ingredients:
- 4 ears of fresh corn, husked
- 2 tbsp vegan butter (or olive oil)
- 1 tsp freshly ground black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice (about 1 lemon)
- ½ tsp garlic powder
- ½ tsp salt, or to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Features:
Instructions:
- Boil or Grill the Corn
Boil: Bring a large pot of water to a boil. Add the husked corn and cook for 8–10 minutes until tender. Remove with tongs.
Grill: Preheat grill to medium-high heat. Brush corn lightly with oil and grill for 10–12 minutes, turning every 2–3 minutes, until charred in spots. - Make the Lemon Pepper Butter
In a small saucepan over low heat (or in the microwave in 20-second intervals), melt 2 tbsp vegan butter. Stir in lemon zest, lemon juice, black pepper, garlic powder, and salt. Mix well. - Coat the Corn
While the corn is still hot, brush or spoon the lemon pepper butter generously over each ear, turning to coat all sides evenly. - Garnish and Serve
Transfer corn to a serving plate. Sprinkle with fresh parsley if using. Serve immediately while hot.
