Smoked olive oil is a simple way to elevate your summer BBQ corn.
You May Also Like: David Zilber’s Cucumber Pickles
Watch new episodes of Pamela’s Cooking With Love on Monday at 9PM on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.
ingredients
directions
Place the oil in a wide bottomed, airtight container (or multiple airtight containers). Using a smoking gun and wood chips as your smoking material, smoke the oil while keeping the lid open just enough to get the nozzle of the smoking gun in. Once the container has filled with smoke, quickly shut the lid and allow the smoke to infuse for 15 minutes. Repeat this process 3 more times until the oil is well smoked.
Heat a barbecue over medium-high heat. Add the cobs of corn in their husk and char them, turning occasionally for 5 to 10 minutes, allowing the cobs to steam through. Pull them off and once cool enough to handle, peel them and brush them generously with the smoked olive oil.
Return them to the grill over very high heat to char. Remove from heat and season with salt, black pepper and espelette pepper, to taste.