Olive tapenade just has a way of instantly whisking you away to the Mediterranean. The salty, briny topping is usually spread on bread, but it also lends its salty, savory glory to freshly cooked corn on the cob.
Why This One Topping Is Enough
A blend of olives, capers, anchovies, garlic, and herbs, tapenade most definitely packs a punch. Its salty, briny flavor is an intriguing contrast to the sweet corn kernels, making for one sophisticated cob.
How to Cook Your Corn
Before you can utilize the tapenade, you of course have to have some perfectly cooked corn on hand. Here are three ways to make it happen.
1. Boil it.
The most classic way to cook corn — boil for three to five minutes in a big pot of salted water.
2. Microwave it.
This mostly hands-off method calls for leaving the corn in their husks and microwaving them on high power for four to six minutes.
3. Grill it.
If you already have the grill going, toss your corn cobs on for about 15 minutes, turning frequently for smoky, charred results.
This series shows you how to use a single store-bought ingredient — one you often wouldn't expect — to liven up your food. To celebrate the sweet summer corn that's taking over the market, we encourage you to go beyond butter and use one of these ingredients to give your corn on the cob a jolt of flavor.