This grilled corn topped with goat cheese and olive tapenade is corn on the cob like no other.

Grilled Corn Tapenade

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.

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“.

Grilled Corn with Cheese and Olive Tapenade

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.

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“.

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.

Grilled Corn with Cheese 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…

Ground paprika and fresh parsley on plate

…for the garnish, paprika and parsley (curly or Italian parsley)

HOW TO MAKE THIS RECIPE

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.

Ears of corn with husks pulled back on plate

For each ear of corn, pull the husks down (but not off), rinse the corn and remove as much of the silk as possible.

Ears on corn with husks pulled back on plate

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.

Ear of corn on barbecue grill

Once the grill is hot,

Ears of corn on barbecue grill

turn the temperature down to medium heat and place the corn (still in their husks) on the grill.

Ears of corn on barbecue grill

Then,

Closed Lid on barbecue grill

close the lid on the BBQ.

Corn on the cob on barbecue grill

Turn the corn occasionally (about every 4 to 5 minutes),

Corn on the cob on barbecue grill

and…

Ears of corn on barbecue grill

…let the corn cook until…

Ears of corn on barbecue grill

…the husks are charred (about 20 minutes).

Grilled corn on the cob on plate

Remove the corn from the grill on to a plate and let cool.

For the Olive Tapenade:

Add black olives to food processor

While the corn is cooling, in a food processor add black olives,

Add green olives to food processor

and…

Add green olives to food processor

Black and green olives in food processor

…green olives.

Add olive oil to olives in food processor

Add olive oil…

Olive tapenade in food processor

…and use the pulse (or grind) setting until the olives resemble a paste.  Set aside.

For the Assembly:

Spread goat cheese on grilled corn

Once the corn is cool, spread goat cheese on top.

Grilled corn with goat cheese and olives

Next,

Grilled corn with goat cheese and olives

add tapenade on top of the cheese.

Grilled ears of corn with goat cheese and olives

Garnish with a couple pinches of paprika…

Grilled corn with goat cheese and olives

…and parsley.

Grilled corn with goat cheese and olives

Serve right away…as a side dish…

Grilled Corn Tapenade

…or as a light main dish.

Grilled Corn with Cheese Olive Tapenade

And whether you eat your corn by taking bites around, or across the corn…

Grilled Corn with Cheese Olive Tapenade

…enjoy every bite.

Thank you so much for stopping by CCC!

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

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Grilled Corn with Tapenade Goat Cheese

Grilled Corn with Olive Tapenade

Corn on the cob like no other.
5 from 1 vote

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
  • 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.