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Corn on the Cob with Green Olive Tapenade

Scott Phillips

Servings: 4

All-American corn on the cob meets Mediterranean flavor in this quick side dish, perfect for pairing with grilled fish. Microwaving the corn is speedy, but you can only cook four ears at a time, so if you want to double this recipe, use the poaching method instead (see tip).


  • 4 oz. green olives (preferably picholine)
  • 1 tsp. fresh thyme
  • 1/2 tsp. anchovy paste
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 4 ears corn, still in their husks

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 600
  • Carbohydrates (g): 20
  • Fiber (g): 4
  • Protein (g): 3


  • In a food processor, pulse the olives, thyme, anchovy paste, and 1/2 tsp. pepper until almost smooth. With the machine running, add the oil. Season to taste with salt.
  • Microwave the corn on high until the kernels are crisp-tender (you’ll need to pull the husk down to check), about 4 minutes. Cool slightly, then remove the husks and silks.
  • Slather about 2 Tbs. of the tapenade on each ear of corn and serve.

Make Ahead Tips

The butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.


To poach the corn instead of microwaving: Shuck the corn. Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.


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