Grilled Lemon-Pepper Corn

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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  1. 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.
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