- 8 ears of corn (husk on with silk)
- 2 lemons
- 2 tablespoons Lawry's seasoned salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 1/2 tablespoon paprika
- To taste cayenne pepper
Preheat grill to medium heat. Grill corn (with husk and silk on) on the grill rack, turning once or twice during cooking, until corn is tender and a little charred. About 15 minutes. Remove from grill. Let cool 5 minutes. Cut lemons into quarter pieces. Mix seasoned salt, black pepper, garlic powder, paprika and cayenne pepper into small bowl. Husk corn. Rub each piece with a quarter of a lemon. Drizzle with seasoning to taste. Serve and enjoy.