4ounceschive and onion goat cheese(or chive and onion softened cream cheese if preferred)
2 tablespoonschopped parsleycurly or Italian parsley (for garnish)
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.