Corn on the Cob With Old Bay and Lemon

By Emily Fleischaker

Updated April 28, 2021

Corn on the Cob With Old Bay and Lemon
Ryan Liebe for The New York Times
Total Time
15 minutes
Rating
4(354)
Comments
Read comments

If you’ve had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you’ve probably had Old Bay seasoning. It’s a blend of celery salt, black pepper, crushed red-pepper flakes and paprika, and any member of its fiercely loyal Mid-Atlantic fan base will tell you that it should be present at any proper crab or shrimp boil. In this recipe, you get lots of that seaside flavor without having to source fresh blue crab.

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Ingredients

Yield:4 servings
  • 4ears fresh corn, shucked
  • 4tablespoons unsalted butter, at room temperature
  • 1lemon, zested and cut into wedges, for serving
  • ¼teaspoon Old Bay seasoning, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

196 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 4 grams protein; 17 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)

  2. Step 2

    Meanwhile, in a small bowl, mix together butter, half the lemon zest and ¼ teaspoon Old Bay seasoning.

  3. Step 3

    Slather hot corn with butter mixture. Sprinkle with the remaining zest and Old Bay seasoning, to taste. Serve with lemon wedges alongside for squeezing.

Ratings

4 out of 5
354 user ratings
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Comments

Janice

You can also put the Old Bay on, wrap in foil and grill. Gives the corn an "almost sweet" taste. Either way - it's Yumbo!

Ben

The Old Bay compound butter is a revelation, definitely a future barbecue mainstay.

Cheryl

Throw out your salt, throw out your pepper, throw out your cayenne, throw out your Tabasco, throw out your celery salt, throw out your Adobo, throw out your Krazy Mixed Up Salt! Old Bay does it all. Buy it by the pound. Use it on everything. Well, maybe not dessert. It's great in a Bloody Mary, for example. It's Just. Perfect.

demanno1024

Made this tonight - substituted lime as has no lemon. It’s game-changing. I might never eat corn in the cob again without doing this.

phillyjoe

Like Janice, I shuck the corn and put it on foil. A pad of butter and as much Old Bay as you want. Wrap and grill for about 8 minutes. Wonderful!

Susan

After many years of cooking fresh corn( picked the same day) I find putting the corn in salted boiling water , turning off the heat covering with a lid and cooking for two minutes max provides a nice crunchy fantastic ear of corn.

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