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Lemon Pepper Corn on the Cob

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So simple and perfect for summer barbecues and 4th of July, this Lemon Pepper Corn on the Cob is a great side dish! It contains our Lemon Pepper so it's easy to make.
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    • So simple and perfect for summer barbecues and 4th of July, this Lemon Pepper Corn on the Cob is a great side dish! It contains our Lemon Pepper so it's easy to make.
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    • So simple and perfect for summer barbecues and 4th of July, this Lemon Pepper Corn on the Cob is a great side dish! It contains our Lemon Pepper so it's easy to make.
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INGREDIENTS:
1 Corn on the cob, shucked and clean
2 tsp. Pasolivo Lemon Olive Oil, divided use
1 1/2 tsp. Pasolivo Lemon Pepper Blend
1/4 tsp. Pacific Blue Kosher Sea Salt
2 tsp. Parmesan cheese, to be sprinkled on after the corn is cooked
Piece of foil large enough to wrap around the corn and seal for cooking
DIRECTIONS:
Place corn on the center of the foil. Rub 1 tsp. Lemon Olive Oil on the corn. Sprinkle the lemon pepper and salt onto the corn and wrap the foil around the corn, sealing the edges. Bake the corn in the oven at 425 degrees until cooked, about 20 minutes or grill on the bbq for 15-20 minutes, until cooked. When ready to eat, open the foil, drizzle with remaining 1 tsp. Lemon Olive Oil and sprinkle with Parmesan cheese. Add salt to taste, if desired.
 

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