Olive Oil Grilled Corn on The Cob

Olive Oil Grilled Corn on The Cob

Can’t Say So Long to Summer? Neither can we!

Enjoy the last of the season’s bounty with grilled corn on the cob. A healthier alternative to butter, extra virgin olive oil sprinkled with sea salt complements the corn’s sweetness.

6 servings.

Easy Ingredients:

Simple Directions:

  1. Place corn cobs including the husks in a clean bucket.

  2. Fill ¾ to the top with cold water tip side facing down, soak corn 1 to 24 hours in bucket.

  3. Remove cobs from water, peel back outer husks and silk, compost or discard husks & silk.

  4. Preheat gas or charcoal grill to medium high heat, place corn with husks on grate for 3-5 minutes.

  5. Turn and grill additional 3-5 minutes careful not to burn or over char any side of the cob.

  6. Remove corn with husks from heat, place in a double paper bag, close bag, folding tightly to the bottom of the bag.

  7. Steam and “cook” corn in the closed bag 5-15 minutes.

  8. Open bag, let sit 3-minutes, remove corn and peel back the husks being careful not to burn hands (we use clean cloth gardening gloves).

  9. Brush corn with olive oil, season to taste with sea salt.

  10. Serve & enjoy!

Helpful Hints:

  • Soaking cobs in water makes for a juicier kernels & moist corn that cooks evenly.

  • Unlike butter which can burn on grilled veggies, olive oil’s high smoke point complements the corn’s high sugar content.

  • Add shaved corn to salads and salsas for a subtle, smokey-charred flavors.

  • Cover & refrigerate up to 3 days, avoid freezing.

Find the inspirational recipe here…http://www.greenthumbwhiteapron.com/olive-oil-grilled-corn-on-the-cob/

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Grazie!

RecipesChristi SinclairComment