Corn cobs that are practically a meal in themselves.
Preparation:
To cook:
Level: Easy
Ingredients
- 4 ears Corn, rinsed, silk removed and husk
- ¼ cups Pitted black olives
- ¼ cups Pitted green olives (stuffed with peppers)
- 1-½ tsp Olive oil
- 4 ounces, weight Goat cheese with chives and onion (or softened cream cheese with chives and onion if you prefer)
- 8 pinches Paprika, to garnish
- 2 tablespoons Chopped parsley (curly or Italian parsley), for garnish
Preparation
Preheat grill to high heat. Completely remove a few adjacent pieces of husk on each cob to expose a section of corn to char. Once the grill is hot, lower the heat to medium and place the corn (still in its husk) on the grill. Close the BBQ lid. Turn the corn occasionally (about every 4-5 minutes) and cook the corn until the husks are charred (about 20 minutes). Remove the corn from the grill onto a plate and let cool.
While the corn is cooling, in a food processor, add the black olives, green olives and olive oil. Use the pulse (or grind) setting until the olives resemble a paste. Put aside. Once the corn has cooled, spread the goat cheese on it. Add the tapenade over the cheese. Garnish each ear of corn with a few pinches of paprika and parsley.
