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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.

Course brunch, dinner, Lunch
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword corn on the cob, Diane Kochilas, kalamata olives, olive paste
PREP TIME 15 minutes
COOK TIME 30 minutes


  • 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.