Grilled Corn On the Cob With Kalamata Olive Butter
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.
- 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
- 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.