Aw, Shucks: Grilled Lemon and Herb Corn on the Cob Recipe

Corn on the cob is a summer staple at our house. And we’ve been grilling it a lot lately because it’s so easy to grill it with the rest of our meal (which has been consisting of a whole lot of turkey burgers lately). So, today’s recipe seems pretty appropriate: grilled corn on the cob with lemon herb seasoning. It’s delicious, I promise!

The seasoning that we used for this is the same as one for the lemon herb french fry recipe. So, you can make a big batch of the seasoning and use it for fries, corn, and other items (I’ve been meaning to try it with mashed potatoes).

Here’s how to make your own grilled lemon and herb corn on the cob…

Ingredients

– corn on the cob – washed, shucked and de-silked
– homemade lemon & herb seasoning (get the recipe here)
– (optional) melted butter – approximately 1 tbsp per ear of corn

Steps

Preheat the grill for about 10 minutes with a medium flame.

Place the corn cobs on the grill, spaced about 2 inches apart so that they’re easy to turn.

If, you’d like to add butter, lightly baste the tops of each corn cob with the melted butter. Be careful – too much butter can cause a flare-up. If you do have a flare-up, move the corn from the flames to a different area of the grill temporarily or spritz the flames with water.

Periodically rotate the corn and baste the tops. The corn is ready when it’s golden yellow with some grill marks.

Turn off the grill. Move the corn from the grill to a large plate or baking sheet and season immediately with homemade lemon and herb seasoning.

Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff

What kind of foods do you make on the grill during the summer months?