Corn season, a season that we look forward to all year long! And with Hi-Berry right around the corner, you’ll have farm fresh corn ready for the grill in no time! Keeping the husks on while grilling the corn helps to steam it, while the direct heat keeps the corn chewy and caramelizes the natural sugars. Drizzling on one of our flavoured olive oils lends a bright flavour that compliments the corn and replaces the saturated fats from butter.


6 ears of corn on the cob
2-3 Tbsp ANY of our OLIVE OILS, some of our favourites are Butter ‘Taste’ and Persian Lime Olive Oils
paprika or smoked paprika (optional)


Heat grill to medium-high.
Trim the tops and bottoms of the corn leaving the top end of the ear exposed.
Peel back the husk of each ear, keeping it attached at the stem, and remove the silk from the cob.
Once completely clean of silk, cover the corn back up with the husk.
Place the ears of corn into a large pot of cold water with 1 tablespoon of salt.  Set aside for 10 minutes.  After ten minutes, remove the corn from the water and shake any excess water from the husks.
Place the corn directly on the grill grates and close cover.  Grill for about 20 minutes turning the cobs ¼ turn every five minutes.  If desired, peel back the husks during the last few minutes of grilling to achieve grill marks and allow caramelization.
Once done, remove from grill and cut away husks (optional).  Immediately drizzle your chosen olive oil directly onto the corn.
Sprinkle with salt and paprika (optional) generously and serve immediately.


Chipotle Olive Oil
Black Peppercorn Olive Oil
Baklouti Olive Oil – Try this alongside the Persian Lime for an out-of-this-world flavour!