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.

15 min
30 min


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Chill for several hours or freeze for about an hour, so that the butter regains its solid texture.
  5. 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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