Roasted Corn on the Cob
Featuring: Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar
Ingredients
- Corn on the Cob
- ¼ c Seven Barrels Lime Olive Oil
- Seven Barrels Sriracha Mango Balsamic
- Cilantro
- Oregano
- Salt
Instructions
Prepare corn by pulling down outer husks neatly. Pull off the inside silk strands. Use butcher twine to tie the husks together and cut off bottom half with a scissor, to create a ‘handle’ for the corn.
In a small bowl, combine ¼ c Lime Olive Oil with finely chopped cilantro, oregano, salt.
Grill, turning frequently, for 6-8 minutes, until lightly browned.
Brush corn with Sriracha Mango Balsamic.
