Corn on the Cob with Olive Oil and Pepper

Photo: Eric Piasecki
Prep Time:
5 mins
Total Time:
25 mins

Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).


  • Coarse salt

  • 4 ears corn, silk and outer layers of husk removed, inner husks pulled back

  • 1 teaspoon black peppercorns

  • ¼ cup extra-virgin olive oil


  1. In a large pot of boiling salted water, cook corn until just tender, about 5 minutes. Meanwhile, using a mortar and pestle or the blade of a large knife, coarsely crack peppercorns. With tongs, remove corn from pot, letting excess water drip off, and transfer to a serving platter. Immediately drizzle with oil and sprinkle with salt and cracked pepper. Serve warm or at room temperature.

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