Grilled Corn On the Cob With Kalamata Olive Butter

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Awesome is the only way to describe this delicious grilled corn recipe, a paean to my Greek-American roots. Enjoy! It’s a recipe from my most recent book, My Greek Table.

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Grilled Corn On the Cob With Kalamata Olive Butter

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Barbeque, Meze / Starters, My Greek Table, Recipes, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Servings

Barbeque, Meze / Starters, My Greek Table, Recipes, Vegan, Vegetarian

Ingredients

1 cup salted butter at room temperature
2 tablespoons chopped chives
2 tablespoons chopped Kalamata olives well drained
1 garlic clove minced
1 teaspoon lemon zest
8 fresh ears of corn with husks intact

Instructions

Make the Kalamata olive butter: Using a fork and small bowl, or in the bowl of a small food processor, whip the butter, chives, chopped olives, garlic clove, and lemon zest until just combined.
Have a piece of sturdy plastic wrap or cling film about 12 inches long spread out horizontally in front of you on a clean work surface.
Remove the butter from the bowl, place on the plastic wrap, and loosely shape into a rough cylinder about 6 inches / 15 cm long. Roll the plastic wrap up around it twisting the ends and patting down, until the cylinder is about 8 inches / 20 cm in length.
Chill for several hours or freeze for about an hour, so that the butter regains its solid texture.
Light the grill to medium. Place 2 dabs of the Kalamata butter inside each corn husk, close husks and wrap corn in aluminum foil. Grill the corn for about a half hour, until tender. Remove and serve immediately.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Grilled Corn On the Cob With Kalamata Olive Butter