Lemon-Cayenne Grilled Corn on the Cob

Corn on the cob
Whole lemons
Butter
Cayenne Pepper
Black Pepper
Salt
Sour Cream
Aluminum Foil

Remove husks; wash and clean corn, and then rub down each ear with a thin layer of butter.

Sprinkle with salt, pepper, and cayenne pepper.

Squeeze a slice of lemon over each ear before placing it on double layer of heavy duty foil; wrap snugly.

Prepare sour cream sauce while corn is grilling.

Lemon Sour Cream Sauce:
1 cup sour cream
1 teaspoon grated lemon zest
2-3 tablespoons fresh lemon juice

Cook, with cover down for 25 to 30 minutes, turning every 5 minutes or so. Beth likes to make sure part of each ear is charred brown or even a little black before she takes them off the grill. Drizzle with sour cream sauce, and enjoy!

Note: If you toss the ears of corn directly into the hot coals they will caramelize better and the kernels will practically fall right off the cob…it’s delicious! Beth and George's favorite camping side-dish.