Grilled Corn on the Cob with Chipotle Infused Olive Oil

What’s a summer barbecue without corn on the cob? And since you have the grill fired up, why not throw a few ears directly onto the hot grates? We used a method that keeps the husks on the cob to steam the corn but also uses the direct heat of the grill to achieve a balance of chewiness and caramelization of the natural sugars. Our infused olive oils give a bright yet subtle hint of flavor and replaces the saturated fats typically found in the gobs of butter. We’ve made this once with our Chipotle olive oil and another time with our Tarragon olive oil but we think this would be just as delicious with Rosemary or Butter infused olive oil. Give it a try and let us know if you really miss all that butter!

INGREDIENTS

• 6 ears of corn on the cob
• 2-3 tablespoons Olive This! Chipotle Olive Oil, or Tarragon Olive Oil, or Rosemary Olive Oil, or Butter Olive Oil
• salt
• paprika or smoked paprika (optional)

DIRECTIONS

Heat grill to medium-high.

Trim the tops and bottoms of the corn leaving the top end of the ear exposed.

Peel back the husk of each ear, keeping it attached at the stem, and remove the silk from the cob.

Once completely clean of silk, cover the corn back up with the husk.

Place the ears of corn into a large pot of cold water with 1 tablespoon of salt. Set aside for 10 minutes. After ten minutes, remove the corn from the water and shake any excess water from the husks.

Place the corn directly on the grill grates and close cover. Grill for about 20 minutes turning the cobs ¼ turn every five minutes. If desired, peel back the husks during the last few minutes of grilling to achieve grill marks and allow caramelization.

Once done, remove from grill and cut away husks (optional). Immediately drizzle your chosen olive oil directly onto the corn.

Sprinkle with salt and paprika (optional) generously and serve immediately.

MAKES 6 SERVINGS

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