Grilled Corn with Goat Cheese and Olive Tapenade
This grilled corn topped with goat cheese and olive tapenade is corn on the cob like no other.
This grilled corn on the cob is topped with goat cheese and olive tapenade.
And the goat cheese adds so much richness to the corn, that it could be a light meal in itself.
About the Goat Cheese Topping
The goat cheese in this recipe is chive and onion flavored.
Or chive and onion flavored softened cream cheese can be used if preferred.
About the Olive Tapenade
The olive tapenade is easy to make because the olives and olive oil are mixed in a food processor and wella, it’s done.
About the Grilling the Corn
Grilled right in the husk, this corn only takes about 15 to 20 minutes to cook.
And the best part, no pot to clean.
About Serving
Grilled corn, goat cheese and the saltiness of the olives taste so good together.
Serve this delicious grilled corn on the cob as a light main dish or side dish.
Tips on How to Pick a Good Ear of Corn
Shucked Corn on the Cob:
Corn on the cob at the grocery store may already be “shucked” (husks and “silk” or “tassels” removed).
Shucked corn may be sold in a package with multiple ears of corn that are on a styrofoam tray wrapped in cellophane.
Or they may be loose and sold separately by the ear.
Either way, the kernels should be visible.
Look for corn on the cob with kernels that are bright, plump, firm and plentiful.
Try to avoid:
- corn on the cob with missing kernels
- dried out kernels (dimpled or slightly dented)
- mushy kernels
The corn may be old and could be chewy and flavorless.
Corn on the Cob with the Husk on it (not shucked):
When the corn is still in the husk, it’s best not to peel the husk back to look at the corn because this may affect the freshness and cause the kernels to dry out.
Instead of peeling the husk back, check out the outside of the cob (husk, stem and tassel), and feel the kernels through the husk to check for freshness.
Look for a:
- bright green husk that is tight to the cob and slightly damp (well hydrated)
- light colored stem at the bottom of the cob where it was removed from the stalk in the field
- tassel (corn silks coming out of the top of the husk) that’s light brown or gold and is slightly sticky to the touch
Try to avoid husks:
- with mildew on the outside
- that are dry
- with brown holes (may indicate there are insects)
- that are turning yellow
- that are loose and falling off
- with a brown stem at the bottom of the ear of corn
- with a tassel that smells like mildew
- that have a dry, dark brown or soggy tassel
Also, gently squeeze the ear of corn to feel the kernels through the husk feeling for kernels that are:
- plump, firm and plentiful
Try to avoid ears of corn with:
- missing kernels
- soft spots or soft kernels
TIP – If the corn on the cob is picked over or there isn’t much left in stock at the grocery store, ask a store employee if they have more in the back.
If they do, that’s great because you’ll get first pick!
Let’s check out the ingredients.
Corn on the cob, chive and onion goat cheese (or chive and onion softened cream cheese), black olives (seedless), green olives (seedless), olive oil and…
…for the garnish, paprika and parsley (curly or Italian parsley)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Grilled Corn on the Cob:
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.
Then,
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.
For the Olive Tapenade:
While the corn is cooling, in a food processor add black olives,
and…
…green olives.
Add olive oil…
…and use the pulse (or grind) setting until the olives resemble a paste. Set aside.
For the Assembly:
Once the corn is cool, spread goat cheese on top.
Next,
add tapenade on top of the cheese.
Garnish with a couple pinches of paprika…
…and parsley.
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 so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Grilled Corn with Olive Tapenade
Ingredients
For the Grilled Corn on the Cob:
- 4 ears of corn, husks on rinsed, silk removed
For the Olive Tapenade:
- 1/4 cup pitted black olives
- 1/4 cup pitted green olives (stuffed with pimentos)
- 1-1/2 teaspoons olive oil
For the Assembly:
- Grilled corn on the Cob
- 4 ounces chive and onion goat cheese (or chive and onion softened cream cheese if preferred)
- Olive tapenade
- 2 tablespoons chopped parsley curly or Italian parsley (for garnish)
- 8 pinches paprika for garnish
Instructions
For the Grilled Corn on the Cob:
- Preheat the barbecue 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.
For the Olive Tapenade:
- 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.
For the Assembly:
- Once the corn is cool, spread the goat cheese on top of the grilled corn on the cob.
- Add the olive tapenade on top of the cheese. Garnish each ear of corn with a couple pinches of paprika and parsley and serve.
This recipe was originally posted on August 8, 2017.
Recipes with Olives
Here are more recipes with olives you may like “Brie and Olive Tapenade Nachos“, “Olive Tapenade with Pepitas on Garlic Toast“, and “Easy Traditional Pizza with Ricotta Cheese, Pepperoni & Olives“.
Recipes with Goat Cheese
Here are more recipes with goat cheese you may like “Roasted Asparagus and Tomato, Garlic Bread Grilled Cheese” and “Honey Dijon Asparagus with Goat Cheese and Toasted Almond“.
Corn-on-the-Cob Recipes
More Corn-on-the-Cob Recipes with Toppings You May Like:
Grilled corn with…
Feta Cheese, Chives and Butter by Diethood
Sweet and Spicy Mustard Compound Butter by How Sweet It Is
Queso Fresco by Recipe Girl
Basil and Gorgonzola Cheese by Coupon Clipping Cook
