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Recipe courtesy of Rashad Frazier

Grilled Corn with Olive Butter

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.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 servings
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Olive Butter:

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  


  1. For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
  2. 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.  
  3. 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. 
  4. Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves. 

Cook’s Note

If you're feeling ambitious, this recipe also works on an open flame charcoal or gas grill. Just be sure to grill using indirect heat. Olive butter can be made up to 2 days ahead of time; just be sure to allow it to come to room temperature before spreading it on the corn.