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Sweetcorn on the Cob with Chili Infused Olive Oil,Butter infused Olive Oil and Smoked Sea Salt.

Updated: 6 days ago

Baked corn can be made natural, without adding anything at all. But you I assure you that this one has a flavor especially if we use a bit Ariston Butter Infused Extra Virgin Olive Oil, Ariston Chili Infused Extra Virgin Olive Oil and Ariston Smoked Natural Sea Salt.

Serves: 6 people

Prep time: 20 minutes

Cooking time: 10 minutes


6 ears of sweetcorn

3 tablespoons Chili infused extra virgin olive oil

3 tablespoons Butter infused extra virgin olive oil

Smoked sea salt to taste

Parsley for desired


Preheat the barbecue or the grill to high

Bring a large saucepan of water to the boil – use enough water so that the corn will be completely submerged. Once the water is boiling, carefully place the corn in the pan and cook for around 3-4 minutes. Then remove the corn from the pan and drain on kitchen paper to get rid of excess water.

Brush generously with the Chili infused olive oil & Butter infused olive oil.

When ready, place the cobs on the barbecue or under the grill.

When dark spots appear (usually about 2-3 minutes), rotate the cobs and continue until they are golden brown all over (about 10 minutes)

Serve immediately, drizzled with the remaining Chili infused olive oil & Butter infused olive oil and a sprinkling of Smoked sea salt & chopped parsley.




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