Grilled Corn on the Cob

 

INGREDIENTS​

  • 4-6 ears of corn with husks still on

  • drizzle of Italian Blend Olive Oil (or any flavored The California Olive olive oil)

DIRECTIONS

  • Pull back husks (not pulling completely off), remove as much of the silks from inside. Drizzle with olive oil and sprinkle with salt and pepper. Pull husks back up to cover. Place on hot grill 15-20 minutes, turning every 5 minutes. Top with your favorite toppings!

Toppings:

 

Traditional
3 tbl. Rosemary Olive Oil  ~  1 tbl. chopped fresh flat-leaf parsley  ~  2 medium garlic cloves, minced
1 tea. chopped fresh rosemary  ~  1 tea. chopped fresh thyme  ~  3/4 tea. kosher salt  ~  1/2 tea black pepper
  Mix together and pour over corn!


Mexican
(This is great using our Jalapeno or Habanero Olive Oil when roasting)
1/4 cup mayo  ~  1/4 cup sour cream  ~  1/2 tsp. garlic powder  ~  juice of 1 lime
Mix above ingredients, spread on corn, garnish with following ingredients:

1 tsp. chili powder  ~  1/2 cup crumbled cotija cheese  ~  1/4 cup chopped fresh cilantro

Asian
2 tbl. mayo  ~  4 tbl.plain greek yogurt (may sub sour cream)  ~  1 tsp. dijon mustard
1 tsp. sriracha sauce  ~  2 tbl. San Diego Honey  ~  1 tsp. garlic powder
1/2 tsp. crushed red pepper flakes  ~  1/4 tsp. salt
Mix together and spread over corn!

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