Olives are an acquired taste, but there’s something special about its briny flavor in combination with butter and sweet corn. Sounds weird, but don’t knock it until you try it.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup fresh basil leaves, finely chopped, plus small leaves for garnish
- 3 tablespoons pitted black olives, chopped
- 1 teaspoon lemon zest
- 1 medium shallot, minced
- Kosher salt
- Kosher salt and freshly ground black pepper
- 6 ears yellow corn
- 3 tablespoons vegetable oil
Instructions
- For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
- For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
- Preheat a grill pan on high heat (see Cook’s Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
- Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 299 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 41 mg |
| Sodium | 337 mg |