Coupon Clipping Cook®

Grilled Corn with Goat Cheese and Olive Tapenade

Corn on the cob like no other.

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.

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“.

And the goat cheese adds so much richness to the corn that it could be a light meal in itself.

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“.

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.

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

Corn on the Cob that is Already Shucked:

Sometimes the only corn available 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 with 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
  • kernels that are dried out (dimpled or slightly dented)
  • kernels that are mushy

The corn may be old and could be chewy and flavorless.

Corn on the Cob with the Husk on it:

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 nice bright green husk that is tight to the cob and is slightly damp (well hydrated)
  • a stem at the bottom where the corn on the cob was removed from the stalk in the field, that is a light color
  • a tassel (corn silks coming out of the top of the husk) that is light brown or gold and is slightly sticky to the touch

Try to avoid:

  • husks with mildew on the outside
  • dried out husks
  • husks that are turning yellow
  • husks that are loose and falling off 
  • husks with brown holes on them (it may indicate there are insects)
  • a stem at the bottom of the ear of corn that is brown
  • a tassel that smells like mildew
  • a tassel that is dry, dark brown or soggy

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 pile of corn on the cob in the grocery store has been picked over or there isn’t much left in stock, ask a store employee if they have anymore corn in the back that they can bring out.  If they do it’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, green olives, olive oil and…

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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

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!

More Corn-on-the-Cob Recipes with Toppings You May Like:

Grilled Corn with Feta Cheese, Chives and Butter by Diethood

Grilled Corn with Sweet and Spicy Mustard Compound Butter by How Sweet It Is

Grilled Corn with Queso Fresco by Recipe Girl

Grilled Corn with Basil and Gorgonzola Cheese by Coupon Clipping Cook

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Goat Cheese Olive Tapenade on Corn

Grilled Corn with Olive Tapenade

Corn on the cob like no other.
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: Grilled Corn on the Cob
Servings: 4

Ingredients

For the Grilled Corn on the Cob:

  • 4 ears of corn, husks on rinsed, silk removed

For the Olive Tapenade:

  • ¼ cup pitted black olives
  • ¼ 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.
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