Sweet and Spicy Corn on the Cob

Yield: 4 ears of corn


1 Tbsp Flying Olive Pineapple Balsamic

1 Tbsp Flying Olive Baklouti Green Chili Extra Virgin Olive Oil

4 ears of husked corn

Salt and Pepper

Flying Olive Butter Extra Virgin Olive Oil or butter/margarine, if desired


Heat the grill to high.

Mix the Flying Olive Pineapple Balsamic and Baklouti Green Chili Extra Virgin Olive Oil together. Sprinkle in some salt and pepper. With a pastry-type brush, brush each ear of corn with the mixture. Let sit for about 5 minutes.

Grill on high for about 3-4 minutes until the corn is slightly charred. Turn over with tongs and repeat on the other side. Take off the grill and add Flying Olive Butter or butter/margarine, if desired.

Submitted by Barb L.