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Olive Oil Grilled Corn On The Cob

Posted by Fernanda Catalan on
Olive Oil Grilled Corn On The Cob


  • 8 ears unhusked corn
  • O-Live Extra Virgin Olive Oil, for grill grate
  • ¼ cup O-Live Extra Virgin Olive Oil, plus additional for serving
  • coarse salt and freshly ground black pepper, as desired


  1. Fill a large bowl with cold water; set aside.
  2. Carefully peel back the husks leaving them attached to the base of the corn; remove and discard silk. Under running water, use a vegetable brush to remove any excess silk. Pull husks back over corn and place in the bowl of cold water. Let soak for 10 minutes.
  3. Heat grill to medium-high.
  4. Remove corn from water, drain, and pat dry. Lightly oil the grill grate and place corn on hot grates for 3 minutes. Turn and grill for another 3 minutes.
  5. Remove from heat and carefully pull back the husks exposing the corn. Generously brush corn with the O-Live extra virgin olive oil and return to hot grill, turning with tongs as necessary to achieve lightly charred grill marks on the corn, about 15 minutes.
  6. Remove from heat and sprinkle with salt and pepper as desired. Serve with additional O-Live extra virgin olive oil.
While not a necessary step, soaking in water first and then grilling the corn in the husks before direct grilling allows the corn to steam inside husk creating a juicer kernel.

For a different punch of flavor, use dried spices, fresh herbs, or flavor your extra virgin olive oil by adding garlic or chili,  if desired.

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