Grilled Corn Roasted in Maryland Chesapeake Bay Infused Olive Oil

Sweet corn turns smoky and juicy over the grill, while a light coating of Maryland Chesapeake Bay Infused Olive Oil Blend layers in Old Bay-style spice, celery, and mustard notes that cling to every kernel. It’s the kind of easy summer side that feels right at home beside a cookout spread, a family dinner, or a relaxed patio meal.

Garden Infuzions

Grilled Corn Roasted in Maryland Chesapeake Bay Infused Olive Oil

Sweet summer corn gets smoky, savory, and deeply flavorful with a glossy coat of Maryland Chesapeake Bay Infused Olive Oil Blend before it hits the grill.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 ears

Course: Appetizers, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 ears fresh corn husked
• 2 tablespoons Maryland Chesapeake Bay Infused Olive Oil Blend
• 1 tablespoon unsalted butter melted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 lime cut into wedges

Equipment

• 1 Grill Preheated to medium-high
• 1 Pastry brush For coating the corn
• 1 Tongs For turning the ears on the grill
• 1 Platter For serving

Method

 

Instructions

1. Preheat a grill to medium-high heat and lightly oil the grates.
2. Brush the husked corn with the Maryland Chesapeake Bay Infused Olive Oil Blend, coating all sides evenly.
3. Place the corn on the grill and cook for 10 to 12 minutes, turning every few minutes until the kernels are tender and lightly charred in spots.
4. Transfer the corn to a platter and brush with the melted butter.
5. Season with kosher salt, black pepper, and chopped parsley.
6. Serve warm with lime wedges on the side.

Notes

For a more deeply roasted flavor, let the corn stay on the grill until a few extra kernels blister. If you want a little extra brightness, finish with a squeeze of lime just before serving.

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Recipe Tips

Keep the corn in the husk while it starts on the grill if you want softer kernels, or grill it fully shucked for deeper char and smokier edges. Rotate the ears every few minutes so the kernels roast evenly, and brush on the infused oil again right before serving for the fullest flavor.

Serving Suggestions

Serve this corn hot alongside grilled fish, burgers, barbecue platters, or a big summer salad. A squeeze of lime, a shower of chopped parsley, or a dusting of flaky salt can finish it off beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm the corn gently on a skillet, under the broiler, or in the microwave until just heated through.

Variations

Add a pinch of smoked paprika for extra depth, toss the hot kernels with crumbled feta for a briny finish, or cut the kernels off the cob and fold them into a grilled corn salad with tomatoes and cucumbers.

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