The Pioneer Woman Tasty Kitchen
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Grilled Corn with Goat Cheese and Olive Tapenade

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Level: Easy

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Description

Corn on the cob that’s practically a meal in itself.

Ingredients

  • 4 ears Corn, Rinsed, Silk Removed, And Husks On
  • ¼ cups Pitted Black Olives
  • ¼ cups Pitted Green Olives (Stuffed With Pimentos)
  • 1-½ teaspoon Olive Oil
  • 4 ounces, weight Chive And Onion Goat Cheese (Or Chive And Onion Softened Cream Cheese If Preferred)
  • 8 pinches Paprika, For Garnish
  • 2 Tablespoons Chopped Parsley (Curly Or Italian Parsley), For Garnish

Preparation

Preheat 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 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.

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. Once the corn is cool, spread the goat cheese on top. Add tapenade on top of the cheese. Garnish each ear of corn with a couple pinches of paprika and parsley.

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