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. If you're boiling your corn, for an "elote" finish you can place the corn on a hot grill for a minute or two for a charred touch. Fabulous finish. A classic butter finish? No need for butter. Use our Butter olive oil for an easy drizzle (no rolling) for a healthier corn on the cob.
The only thing more amazing than corn's sweet taste are more toppings. Especially toppings that don't require rolling in a stick of butter. Pour one of our healthy infused olive oils, then sprinkle our handmade Vancouver Island sea salts, add a bit of fresh grated parmesan, crumbled 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.