Olive Oil Grilled Corn on the Cob

The fields have been plowed, the seeds have been planted and, with just the right mix of sun and rain, delicious ears of one of summer’s finest offerings — sweet corn — will soon be available in grocery stores and farm stands near you if not already.

Sure you can boil it or even microwave it but you’ll miss out on all that tasty caramelization that grilled corn offers.  Corn has a high sugar content and grilling it over moderately high heat causes those sugars to concentrate and char into something beautiful and delicious.  Butter tends to burn when used on grilled foods, but olive oil can take the higher temperatures.  Also, the fresh grassy flavor of extra virgin olive oil compliments the sweetness of the corn so it’s a win-win.

Did you know?

• Each row on a corncob has the same number of kernels.
• The average ear of corn has 800 kernels.
• Corn is grown on every continent except Antarctica.

There are several ways to cook corn on the grill.  You can wrap it in foil or just throw it on the grill, but if you want über moist corn with a fragrant smokey-charred flavor, follow these simple steps and you’ll be enjoying delicious grilled corn on the cob in no time.

1. 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.
2. 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.  This allows the corn to steam and cook inside the husk.
3. Remove from heat and carefully pull back the husks exposing the corn.  Generously brush corn with the olive oil and return to hot grill, turning with tongs as necessary to achieve lightly charred grill marks on the corn, about 15 minutes.

Olive Oil Grilled Corn on the Cob

 

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Prep time

15 minutes

Cook time

21 minutes

Total time

36 minutes

 

One of the highlights of summertime grilling, grilled and lightly charred sweet corn on the cob is as easy to prepare as it is delicious to eat.

Author: Brett@GreenThumbWhiteApron.com

Recipe type: Vegetable Side Dish

Serves: 8

Ingredients

• 8 ears unhusked corn
• Colavita All Natural Canola Oil, for grill grate
• ¼ cup Colavita Extra Virgin Olive Oil, plus additional for serving
• coarse salt and freshly ground black pepper, as desired

Instructions

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 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 olive oil.

Notes

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 flavored olive oils like our Colavita Roasted Garlic Extra Virgin Olive Oil if desired.

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