Take your grilled corn on the cob to a whole new level with our Persian Lime Olive Oil and Serrano Honey Balsamic Vinegar.
4 ears fresh corn, in husks
4 tablespoons softened unsalted butter
1 tablespoon chopped cilantro leaves, plus more for garnish
1 teaspoon fresh squeezed lime juice
1/2 teaspoon Kosher salt & fresh ground black pepper to taste
1 cup crumbled Feta cheese
3 tablespoons Persian Lime Olive Oil
1 tablespoon Serrano Honey Vinegar
Pull the husks down and remove all the silky threads as thoroughly as possible from each cob. Rub each cob with the butter, sprinkle the cilantro and lime juice over the butter and place the husks back over the cobs. Grill for about 15-20 minutes over medium heat, turning several times. Meanwhile whisk together (or place in a jar/bottle with a top and shake well) the Persian Lime olive oil and Serrano Honey Vinegar. Once the corn is grilled, drizzle olive oil & vinegar mixture over the corn cobs and sprinkle with salt, pepper and Feta. Serve while hot.