Go Back
–+ servings
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 ears
Course: Appetizers, Side Dishes
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!