Off the Cob Mexican Street Corn

Lemongrass Mint Balsamic Vinegar
from 6.75
Add To Cart


  • 6 ears fresh corn on the cob, husked (4 1⁄2 - 5 cups corn)

  • 2 Tbsp Olive Scene Olive Wood Smoked Olive Oil

  • 2 Tbsp mayonnaise

  • 2 Tbsp sour cream or yogurt

  • 1 Tbsp The Olive Scene Lemongrass Mint Balsamic Vinegar

  • lime zest from one lime

  • 1 tsp chili powder

  • 1⁄4 tsp cayenne pepper

  • Salt and pepper, to taste

  • 1⁄4 cup crumbled queso fresco, or Parmesan cheese

  • 2-4 Tbsp chopped fresh cilantro, or parsley

  • juice from 1⁄2 of a fresh lime


  1. Preheat grill for medium high heat.

  2. Brush corn with oil.

  3. Grill corn, turning every 2-3 minutes, until slightly charred on all sides.

  4. Cool corn and cut kernels off the cob into a bowl and set aside.

  5. In a small bowl, combine mayonnaise, sour cream, balsamic vinegar, lime zest, chili powder and cayenne. Add to corn and toss to coat.

  6. Garnish with cheese, chopped cilantro, and a squeeze of lime.

Note: substitute a bag of frozen corn when fresh corn is not in season. Sauté the corn in Olive Wood Smoked Olive Oil on high heat to give it a quick char, and proceed with the recipe.

Gremolata Roasted Cauliflower

Gremolata Roasted Cauliflower

This easy side dish reinforces the flavors in our Milanese Gremolata Olive Oil with the addition of bright lemon zest, refreshing mint, grassy parsley, and nutty toasty pine nuts. It's so flavorful, you won't even notice that it's vegan!

Read More

Farro Caprese Salad

Farro Caprese Salad

A “recipe” that’s more like a guide to healthy, hearty, delicious whole-grain salads. Farro is an ancient grain with a nutty flavor and a slightly chewy texture. It readily absorbs vinaigrettes and sauces, making it the perfect introduction to the world of whole grains.

Read More