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)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Brush the lemon pepper butter on while the corn is still hot right off the heat — hot corn absorbs the butter and its flavor far better than corn that's cooled down.
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 — 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.
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.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The vegan butter adds richness and helps create a tender, flavorful base. The freshly ground black pepper adds a subtle heat that rounds out the seasoning. The lemon zest adds acidity that brightens and balances the dish. The fresh lemon juice adds acidity that brightens and balances the dish.
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)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The vegan butter adds richness and helps create a tender, flavorful base. The freshly ground black pepper adds a subtle heat that rounds out the seasoning. The lemon zest adds acidity that brightens and balances the dish. The fresh lemon juice adds acidity that brightens and balances the dish.
Prep:
Brush the lemon pepper butter on while the corn is still hot right off the heat — hot corn absorbs the butter and its flavor far better than corn that's cooled down.
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.
