Grilled Corn with Goat Cheese and Olive Tapenade
As if corn on the cob isn’t good enough on its own, how about grilling it and topping it with goat cheese and a quick and easy olive tapenade.
The goat cheese in this recipe is chive and onion flavored.
If preferred, chive and onion flavored softened cream cheese can be used instead.
The combination of the grilled corn, goat cheese and saltiness of the olives tastes really really good together.
And the goat cheese adds so much richness to the corn that it could be a light meal in itself.
The corn is grilled right in the husk and only takes about 15 to 20 minutes to cook.
And the best part, no pot to clean.
Ok, so there may be some pieces of corn silk that need to be cleaned up, I’ll admit that.
When I’m cleaning corn on the cob, no matter how hard I try to put the corn silk in the trash, some of it ends up on the kitchen floor.
So let’s check out the ingredients.
Corn on the cob, chive and onion goat cheese (or chive and onion softened cream cheese), black olives, green olives, olive oil and…
…for the garnish, paprika and parsley (curly or Italian parsley)
Here’s how to make it.
Preheat the grill on high.
For each ear of corn, pull the husks down (but not off), rinse the corn and remove as much of the silk as possible.
Thin out the husks a little bit by removing some of the outer pieces around the ear of corn.
Also, completely remove a couple adjacent pieces of the husk to expose a section of corn so that it will char.
Once the grill is hot,
turn the temperature down to medium heat and place the corn (still in their husks) on the grill.
close the lid on the BBQ.
Turn the corn occasionally (about every 4 to 5 minutes),
…let the corn cook until…
…the husks are charred (about 20 minutes).
Remove the corn from the grill on to a plate and let cool.
While the corn is cooling, in a food processor add black olives,
Add olive oil…
…and use the pulse (or grind) setting until the olives resemble a paste. Set aside.
Once the corn is cool, spread goat cheese on top.
add tapenade on top of the cheese.
Garnish with a couple pinches of paprika…
Serve right away,
as a side dish…
…or as a light main dish.
And whether you eat your corn by taking bites around, or across the corn…
…enjoy every bite.
Thank you for stopping by!
More on corn-on-the-cob with toppings:
Grilled Corn with Feta Cheese, Chives and Butter by Diethood
Grilled Corn with Sriracha Aioli by Minimalist Baker
Chili Lime Corn on the Cob by Love and Lemons
Grilled Corn with Sweet and Spicy Mustard Compound Butter by How Sweet It Is
Grilled Corn with Queso Fresco by Recipe Girl
Grilled Sweet Corn with Chili Lime Honey Butter by Iowa Girl Eats
Grilled Corn with Basil and Gorgonzola Cheese by Coupon Clipping Cook
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 ounces chive and onion goat cheese (or chive and onion softened cream cheese if preferred)
4 ears of corn, rinsed, silk removed and husks on
¼ cup pitted black olives
¼ cup pitted green olives (stuffed with pimentos)
1-1/2 teaspoons olive oil
2 tablespoons chopped parsley (curly or Italian parsley) (for garnish)
8 pinches paprika (for garnish)
Preheat the grill on high. Completely remove a couple adjacent pieces of the husk on each ear to expose a section of corn so that it will char. Once the grill is hot, turn the temperature down to medium heat and place the corn (still in their husks) on the grill. Close the lid on the BBQ. Turn the corn occasionally (about every 4 to 5 minutes) and let the corn cook until the husks are charred (about 20 minutes). Remove the corn from the grill on to a plate and let cool.
While the corn is cooling, in a food processor add black olives, green olives and olive oil. Use the pulse (or grind) setting until the olives resemble a paste. Set aside. Once the corn is cool, spread the goat cheese on top. Add tapenade on top of the cheese. Garnish each ear of corn with a couple pinches of paprika and parsley.