Farm fresh corn, the essential taste of summer, is just around the corner. Start with full, heavy ears with tight, green husks, and glossy silk. Try not to open them since they will get old quickly. Then either boil bare cobs in salted water for five minutes or leave on the husks and grill on medium for fifteen to twenty minutes. Another dairy-free treat is to to cook corn in a butter-milk bath. Simply whisk together one cup of milk, with one quarter cup of Butter olive oil and a teaspoon of Kosher salt. Bring to a boil. Add the mixture to your a pot of water, stir, then add husked corn and cook for 8 to 10 minutes. This method infuses every kernel with a sweet, buttery flavour and a creamy, tender texture. For an "elote" finish you can place the corn on a hot grill for a minute or two for a charred touch.
The only thing more amazing than corn's sweet taste are the toppings. Especially toppings that don't require rolling in a stick of butter. Pour our healthy infused olive oils then sprinkle our handmade Vancouver Island sea salts, add a bit of parm, feta or vegan nutritional yeast flakes and you'll experience heaven. Whether you boil (our easy, quick preference) or grill, or cook in a butter-bath, corn-on-the-cob is summer's bounty on your table. Above feel free to mix n' match any one of our infused oils with our splendid sea salts.