When I told my coworker that when it came to corn on the cob I used lemon juice instead of butter and seasoning salt instead of the traditional table salt and pepper, she countered that corn on the cob was simply a “vessel for butter.” We laughed, because of course I am the outlier. What place does citrusy summer corn on the cob have compared to the butter vessel, anyway?
Buttery, salted and peppered corn on the cob is a comfort enjoyed at holiday feasts and summer barbecues, surrounded by friends and family who don’t care how messy the business of gnawing on cob is. It is a universal way of dressing corn – however, my mother introduced a different way. And I am not going back, even at thanksgiving where butter may compliment the feast better than this citrusy alternative.
If you remain a butter loyalist after trying this recipe, no judgment here – but know that this approach will brighten up your summertime feast and offer a crisp contrast to those wonderfully greasy burgers and heavy, satiable potato salads.
What You Will Need for Citrusy Summer Corn on the Cob
- Lawry’s Seasoned Salt (or you can make this DIY seasoning blend inspired by Lawry’s seasoned salt)
- Lemons, cut into quarter wedges
- Corn on the cob
Instructions
- Boil or grill your corn.
- Wait patiently, if you are able to. (I usually wait impatiently.)
- When the corn has been removed from the pot and cooled, squeeze the lemon directly onto the kernels and rub it in with the quarter lemon wedge.
- Coat the kernels in the seasoning blend.
- Enjoy.
What do you think of this approach to corn on the cob? Do you like it? Will this be your go to, or do you still prefer the traditional butter with salt and pepper route? Drop a comment below – we would love to hear from you.
