The Olive Sprig's Summer Corn

Serves 4
  • 4 medium ears of corn
  • 1/4 TSP salt
  • 2 TSP finely chopped fresh cilantro
  • 1 TBSP Olive Sprig Cilantro & Roasted Onion Olive Oil
  • 1/4 TSP ground cumin
  • 1/8 TSP garlic powder
  • 1/8 TSP chili powder
  • 1/8 TSP ground red pepper (red pepper flakes work too)


  1. Heat grill. Carefully brush grill rack with canola oil. Brush corn with Cilantro Roasted Onion Olive Oil & sprinkle with a pinch of salt and pepper. Place corn directly on the grill over medium-high heat. Cover grill; cook 8-10 minutes, turning occasionally until lightly browned on all sides.
  2. While corn is cooking, in a small bowl, mix together salt & cilantro. Put aside for later.
  3. In a small, nonstick skillet, saute Cilantro & Roasted Onion Olive Oil and cumin, over medium heat until fragrant, about 30 seconds. Stir frequently. Add in garlic powder, chili powder, and red pepper. Remove from heat.
  4. Remove corn from grill and brush with the hot oil mixture. Then sprinkle with salt & cilantro mixture. It's ready to serve!