Olive Oil Grilled Corn on The Cob
Chilling & Grilling for Labor Day? Why not olive oil grilled corn on the cob! Tastier & healthier than butter, add a dash of Tuscan herb vegetable seasoning to complement the corn’s sweetness. 6 servings.
Easy Ingredients
¼ cup Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling
½ teaspoon Villa Graziella Organic Tuscan herb Vegetable Seasoning, + extra to taste
6 ears fresh, unhusked corn on the cob
Simple Directions
Place corn cobs including the husks in a clean bucket.
Fill ¾ to the top with cold water tip side facing down, soak corn 1 to 24 hours in bucket.
Remove cobs from water, peel back outer husks and silk, compost or discard husks & silk.
Preheat gas or charcoal grill to medium high heat, place corn with husks on grate for 3-5 minutes.
Turn and grill additional 3-5 minutes careful not to burn or over char any side of the cob.
Remove corn with husks from heat, place in a double paper bag, close bag, folding tightly to the bottom of the bag.
Steam and “cook” corn in the closed bag 5-15 minutes.
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).
Brush corn with olive oil, season to taste with Tuscan herb vegetable seasoning.
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.
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