- 2 Tbsp kosher salt
- 8 ears fresh sweet corn
- 8 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil
- 4 Tbsp chili powder
Preheat grill to medium high. Bring 6 quarts of salted water to a boil. Add the corn and boil for seven minutes, remove and set aside. In a small bowl, whisk remaining ingredients together. Grill corn until lightly charred. Baste corn with oil mixture before serving.
For a spicy twist, replace EVOO with 1/2 Beyond the Olive Lime olive oil and 1/2 Beyond the Olive Jalapeno Olive Oil
Photo Source: McCormick.com